This hearty 30-minute soup is packed with greens and doesn’t skimp on flavor.
This quick vegetarian soup is on the table in just 30 minutes.
Its light and springy flavor comes from leeks, which are sweeter and milder than their onion cousins.
Photo: Caitlin Bensel
Choose a high-quality broth for the best flavor, or make your own with chicken or vegetables.
Shower your bowls with parmesan and extra basil to serve.
Add broth and bring to a boil.
Add pasta to pan.
Return to a boil.
Cook over medium-high, stirring occasionally, until pasta is tender, about 12 minutes.
Stir in beans during final 3 minutes of cook time.
Stir in chard, basil, lemon juice, and remaining 1 1/4 teaspoons salt.
Ladle into bowls and drizzle with remaining 4 tablespoons oil.
Top with Parmesan (if using) and small basil leaves.
2,000 calories a day is used for general nutrition advice.
