Swiss CHard & Lemon Soup

serves 4–6

Use any of the sturdy greens, like collards or kale, to make this soup. Dark leafy greens are loaded with potassium and vitamins A and C, and we all need as much of those as we can get. We throw in a handful of raisins to add a touch of sweetness and preserved lemon rind for a little tartness.

3 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 clove garlic, minced
2 bunches young Swiss chard, stems and leaves chopped separately
⅓ cup raisins
Rind of ½ preserved lemon, minced
Salt and pepper
5 cups turkey or chicken broth
1 cup cooked ditalini
Really good extra-virgin olive oil

Heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until just tender, about 10 minutes. Add the chard stems, raisins, and preserved lemon, cover, and continue cooking for about 10 minutes.

Add the Swiss chard leaves, season with salt and pepper, cover, and continue cooking until the leaves have wilted, about 10 minutes. Add the broth, cover, and cook for 15 minutes. Add the ditalini and serve with a drizzle of really good extra-virgin olive oil.


[ you can find this recipe in Canal House Cooking Volume N° 6, The Grocery Store ]