Here's a bountiful and nourishing late summer stew featuring chard and squash, made substantial with the delightful addition of tortellini. Of course, you can substitute other hardy greens, including kale, collards, escarole, or broccoli rabe. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Serves: 8 or more
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and finely diced
- 1 large bunch Swiss chard (10 to 12 ounces)
- 4 cups water with 2 vegetable bouillon cubes,
or one 32-ounce carton low-sodium vegetable broth
- 15- to 16-ounce can diced tomatoes, undrained
(try fire-roasted or Italian style)
- 10- to 12-ounce package frozen vegan tortellini
(such as tofu- or spinach-filled), partially thawed
- ½ cup sun-dried tomatoes, thinly sliced (see note)
- 2 teaspoons Italian herb seasoning mix
- 1 medium yellow summer squash, finely diced
- 2 tablespoons minced fresh dill
- Several sprigs of fresh basil leaves, thinly sliced
- Salt and freshly ground pepper to taste
Heat the oil in a large soup pot. Add the onion, garlic, and carrots and sauté over medium-low heat, covered, stirring occasionally, until all are golden.
Meanwhile, rinse the chard well, trim away the thick midribs, and cut into approximately ½- by- 2-inch shreds. Place in another large pot with just enough water to keep the bottom of the pot moist. Cover and cook until just tender and bright green, about 5 to 7 minutes. Remove from the heat and set aside until needed.
Add the broth or water with bouillon cubes, tomatoes, tortellini, and seasoning. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the carrots are just tender.
Add the squash and dill. Cover and simmer over low heat for another 10 minutes, or until the tortellini and the squash are done. Stir in the reserved chard, and add more water if needed to give the stew a moist yet not soupy consistency. Season with salt and pepper, then serve at once, garnishing each serving with a few strips of basil.
Note: In this stew, I prefer moist but not oil-cured dried tomatoes, but if oil-cured are what you have on hand or available, blot them well of their oil.
Per serving: Calories: 115; Fat: 4g; Protein: 5g; Fiber: 4g; Carbs: 17g; Sodium: 437mg
- Warm yourself up with more fall harvest soup recipes.