Warmer weather is (finally) on the way. Meteorologists forecast a high of 70 degrees on Sunday – I can’t wait! Until then, I’ll be slurping up bowls of fire-roasted tomato and white bean soup topped with gremolata while it’s still cold out.
The concoction is rich and satisfying, especially when served with slices of sesame-crusted spicy pan pizza. Of course, fire-roasted tomato and white bean soup is also delicious on its own.
You might not think to use chard in this recipe, but the dark leafy greens add a nice dimension to the dish. (If you prefer or it’s more convenient, substitute spinach or lacinato kale.) And while the gremolata is optional, I highly recommend it. The condiment – a mixture of parsley, lemon zest and garlic – comes together quickly and brings a welcome brightness.
Recipe adapted from How Sweet Eats.
- 1 tablespoon olive oil, plus more for finish
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- kosher salt and freshly ground black pepper, to taste
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 4 cups vegetable broth
- 2 15 oz. cans cannellini beans, rinsed and drained
- 1 14.5 oz. can fire roasted diced tomatoes
- 3" piece Parmesan cheese rind
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese, plus more for serving
- 4 cups packed torn chard leaves
- gremolata (for serving, optional, see notes)
- In a large pot, heat olive oil over medium heat. Add onion and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add tomato paste, Italian seasoning, oregano and thyme and cook, stirring occasionally, until tomato paste begins to darken, about 5 minutes.
- Add vegetable broth, beans, tomatoes and Parmesan cheese rind and bring to a boil. Boil for 2 minutes, skimming off any scum that rises to the top. Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Cover and simmer for 10 more minutes.
- Discard Parmesan cheese rind. Remove about 2 cups of vegetables, beans and liquid from pot and purée; return to pot. Add heavy cream, Parmesan cheese and chard. Simmer until chard wilts, about 5 minutes. Season with additional salt and pepper to taste.
- Drizzle with olive oil and top with additional Parmesan cheese and gremolata, if using.
