Swiss chard and lentil soup is a classic dish of Italian cuisine, particularly common in the Tuscany region. The combination of chard stems and lentils creates a dish rich in flavor and nutrients, perfect for the colder months of the year. The chard stems are cooked together with the lentils and rice in a tasty tomato passata enriched with onion, carrot, celery and garlic. The soup is then finished with a sprinkling of grated cheese and a drizzle of olive oil. A healthy, hearty and delicious dish, ideal for a family lunch or dinner.
Soak the lentils for a few hours, remove any that float to the surface and rinse them
Trim the chard stems, wash them and roughly chop them
In a pan heat three tablespoons of oil and sauté the finely chopped onion, garlic, celery and carrot
Add the chard stems, stir and after a few minutes add the drained lentils and two tablespoons of tomato passata
Stir to let the flavors develop
Pour in the hot broth and when it boils add the rice
Cook for 15 minutes
Season with salt and pepper to taste
Transfer to a soup tureen and serve the soup hot with grated cheese on the side and a drizzle of olive oil
Pot
Pan
Italia, Toscana
| Energy (kcal) | 36.53 |
| Carbohydrates (g) | 5.64 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 0.29 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 2.47 |
| Fiber (g) | 1.47 |
| Sale (g) | 0.16 |
