Whole chard minestrone
Vegetable soup
Italian cuisine
It seems almost wrong to post a recipe for minestrone. It's a soup you improvise, never making it the same way twice. But this version turned out so incredibly delicious that I had to write it down. The secret is using an entire bundle of chard--leaves and stems. The stems are finely diced and sauteed with the vegetables, while the leaves get wilted into the pot towards the end. The result is a hearty, ultra-comforting soup, with a subtle beetlike sweetness from the chard stems.
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