This light and delicious soup is perfect for a breezy, early summer day.
You will find the most tender, flavorful Swiss chard at your farmer’s market in late spring or early summer.
Summer Swiss Chard Soup
- 3 Tbsp best quality olive oil
- 1 Tbsp chopped garlic
- 1 thinly sliced Vidalia onion
- 1 bunch Swiss chard (Swiss chard comes in green, red and rainbow varieties)
- 8 cups of chicken or vegetable stock
- 1 package of fresh tortellini (you may substitute mezzaluna from Bologna; my favorite variety is stuffed with porcini mushrooms and truffles)
- fresh basil leaves
- freshly grated pecorino romano cheese
- In a large pot, sauté sliced onions and chopped garlic in olive oil until transparent (about 5 minutes).
- After removing the hard spines from each chard leaf, stack leaves into a flat pile, roll up the pile into a cylinder, and slice thinly from the rolled end.
- Add chard to pot and toss well with garlic and onions to thoroughly coat the leaves.
- Add the stock to the pot and bring to a boil.
- Add the tortellini and cook according to package directions (about 4-5 minutes; do not overcook or pasta will fall apart).
- After ladling steaming soup into bowls, sprinkle each portion with finely shredded basil leaves and some pecorino romano.
(Fresh chard and basil lose their flavor when reheated.)