Vegetable Soup with Parmesan Toasts
Photo: William Meppem
Yield: Makes 6 to 8 servings
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Amount per serving
- Calories: 370
- Calories from fat: 24%
- Fat: 10g
- Saturated fat: 3.5g
- Cholesterol: 10mg
- Sodium: 980mg
- Carbohydrate: 52g
- Fiber: 4g
- Sugars: 4g
- Protein: 14g
- 2 bunches green Swiss chard, stems trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 small butternut squash (2 pounds), peeled and cut into 1/2-inch pieces
- 1 1/2 cups dry white wine
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 to 16 1/2-inch-thick slices baguette
- 1 cup (4 ounces) grated Parmesan
- Heat oven to 350° F.
Rinse and drain the Swiss chard. Stack the leaves and slice them crosswise into 1-inch-wide strips.
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the Swiss chard and squash and stir to coat. Add the wine, salt, and pepper and bring to a boil. Cover, reduce heat, and simmer until the squash is tender, about 15 minutes.
Meanwhile, brush the baguette slices with the remaining oil. Place on foil, sprinkle with the Parmesan, and bake until golden, 15 minutes. Ladle the soup into bowls and float the toasts on top.
Recommended: Large saucepan
To Freeze: Omit the Parmesan toasts. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.
To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Meanwhile, make the Parmesan toasts.
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