Enjoy this vegan soup with nutritious potatoes and warm the soul with comforting spice.
2 to 3 Tablespoons olive oil
1 small yellow onion, diced
½ teaspoon crushed red pepper flakes
salt and black pepper
2 cloves garlic, minced
1 bunch rainbow chard, cut into ½-inch pieces (including stems)
1 cup white wine, such as chardonnay
4 cups diced red- and white-skinned potatoes
1 quart unsalted chicken or vegetable stock
Heat the oil in a large pot over medium-low heat. Add the onion, red pepper flakes, and some salt and pepper, and cook until the onions begin to soften, 2 to 3 minutes. Add the garlic and continue to cook for 2 minutes more.
Add the rainbow chard and the white wine and cook until the greens have wilted and the wine has reduced slightly, 3 to 5 minutes.
Add the potatoes and stock and simmer until the potatoes are tender, about 30 minutes. Adjust seasoning with salt and pepper, to taste.
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