Rating: 4.5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 13 Ratings

Leafy Swiss chard adds a bone-building mix of magnesium, manganese, and potassium to this Italian favorite.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In 5- to 6-quart Dutch oven cook onion in hot oil over medium heat until tender, stirring occasionally. Add broth, water, beans, zucchini, carrots, and garlic. Bring to boiling. Add pasta and dried oregano, if using. Return to boiling; reduce heat. Simmer, covered, 5 minutes. Stir in Swiss chard. (If using spinach, stir in at the last with tomatoes.) Simmer, uncovered, 5 to 7 minutes more or until pasta is tender, stirring occasionally.

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  • Stir in tomatoes and fresh oregano, if using. Remove from heat. Season with salt and black pepper. Sprinkle with additional fresh oregano.

Nutrition Facts

162 calories; fat 3g; carbohydrates 30g; mono fat 2g; insoluble fiber 7g; sugars 6g; protein 10g; vitamin a 57.8IU; vitamin c 24.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.2mg; folate 52.4mcg; sodium 554mg; potassium 434mg; calcium 70.7mg; iron 2.3mg.
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