| TORTELLINI AND CHARD IN BROTH |
Makes 4 servings
6 cups full flavored chicken stock
2 carrots, cleaned and sliced into thin rings
1 onion, peeled and diced
Salt and Pepper
1 bunch Swiss chard, washed and trimmed
1 pound tortellini
2 Tbsp minced fresh parsley for garnish
Freshly grated Parmesan cheese
Bring the stock to a boil, lower the heat, and add the carrots and the
onion; simmer until the carrots are just about tender, 10 to 20 minutes
depending on the thickness of the slices. Taste and season as needed.
Meanwhile, bring a pot of water to boil for the tortellini.
Chop the chard coarsely and add it to the simmering broth. Cook the
tortellini in the pot of boiling water until nearly tender, checking
frequently. Drain it and add it to the soup. Check and correct
seasoning if necessary, spoon into bowls, garnish with parsley, and
pass the Parmesan at the table.
From Leafy Greens
