Today seems like a good day for soup.

Admittedly, this is not the most awesome photograph – but I promise the soup is delish! I got this recipe over a year ago from a friend at work that happens to be a pretty stellar cook/baker. I was telling her a tale of woe about a soup I had attempted to make over the weekend (my first ever!) that didn’t really work out. All I recall is that it was broccoli something or other, it tasted vaguely of pond scum and my husband spent the better part of the next several days trying to clear it out of the pipes after I dumped the whole pot down the garbage disposal and clogged the sink.

So, anywho…my friend immediately thought of this recipe for a vegan soup that she thought I might have better luck with. She was gracious enough to whip up a pot and treat the whole office to lunch soon after – at which point I got my first spoonful and fell in love. Not only is this “lick the bowl” yum, it’s also super-duper healthy! Give it a whirl and judge for yourself.

Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard
Recipe courtesy of Vegetarian Times

Ingredients

2 Tbs. olive oil
3 cloves garlic, minced (1 Tbs.)
1/2 tsp. red pepper flakes
1 medium onion, chopped (1 1/2 cups)
2 medium carrots, sliced (1 cup)
2 ribs celery, chopped (1/2 cup)
1 small zucchini, sliced (1 cup)
1/2 tsp. chopped fresh rosemary
2-3 cups low-sodium vegetable broth*
2 15-oz. cans diced tomatoes
1 15-oz. can small white beans or cannellini beans, rinsed and drained
1/2 cup oil-packed sun-dried tomatoes, drained, plus 2 Tbs. oil from jar
1/2 bunch (6 oz.) Swiss chard, chopped
1/2 tsp. chopped fresh thyme
1 cup torn fresh basil

*The amount of broth you add is your preference. The more, the thinner and vice-versa.

Directions

1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini and rosemary and cook 10 to 15 minutes, or until onions are soft.
2. Add broth, 1 can tomatoes and beans. Scoop 1 cup of the mixture into a food processor or blender and add remaining can of tomatoes, sun-dried tomatoes and sun-dried tomato oil. Puree until smooth. Stir the mixture into the soup and season with salt and pepper, to taste. Simmer 10 minutes.
3. Add Swiss chard and thyme; simmer 5 minutes more or until chard is wilted. Remove from heat and stir in basil.

Notes

The recipe calls for swiss chard, but red, green and swiss are interchangeable. Whatever you can find will do.
The next time I make this, I think I’d add more broth and more beans. Just my two cents.