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Potato and Rainbow Chard Soup

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Print Recipe
Total Time45 Mins
ServingsServes 4-6
Potato Type: RedsWhite
Prep Method: Boiled

Dish

SoupMain Dish

Serving

Serves 4-6

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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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Recipe By: Aaron Hutcherson

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Nutrition Facts Per Serving

Calories

250

Fat

10g

Sodium

320mg

Vitamin C

25mg

Carbohydrates

28g

Fiber

4g

Protein

8g

Potassium

1090mg

Sugar

4g

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