I love making a wide variety of homemade soups and stews. I love that I can convert most recipes and toss the ingredients into my slow cooker to slowly cook all day long. With that said, others will need to be cooked on the stove-top like this delicious looking Italian Wedding Soup. Today's guest post recipe is courtesy of National Pasta Association and is under 300 calories per serving! That's great for those of us who are watching our weight.
1 Tbsp./½ oz. extra virgin olive oil
1 cup/4 oz. finely chopped onion
½ cup/2 oz. finely chopped carrot
1 tsp. thyme leaves
½ tsp. finely chopped rosemary
1 Tbsp. finely chopped garlic
2 cup/2 oz. Swiss chard sliced into ¼” ribbons
4 cups no sodium added chicken broth*
1 (14 oz.) can plum tomatoes
¼ cup ancini de pepe
¼ cup sliced basil
*For a vegetarian or vegan option, simply substitute vegetable broth.
Heat a large soup pot over medium heat. Add the oil, onion, carrot, thyme, and rosemary. Cook until the onions are softened and starting to brown (about 5 minutes).
Stir in the garlic and Swiss chard and continue to cook until aromatic (about 30 seconds). Add the stock, tomatoes, and acini de pepe. Bring to a simmer.
Season with salt and pepper and cook until the ancini de pepe is al dente (about 10 minutes). Taste and adjust seasoning. Divide between 4 bowls and sprinkle with basil.