Cannellini and Chard Soup

INGREDIENTS

2    tablespoons olive oil

1    medium white onion, chopped

2    teaspoons grated lemon peel

2    teaspoons dried rosemary, powdered

2    cups chicken broth

2    cups dry white table wine

1    medium Yukon Gold potato, peeled, cubed ½ inch*

4    cups chopped Swiss chard, stems removed

2    cans (15 ounces) cannellini beans, rinsed, drained

1    cup cherry tomatoes, halved

METHOD

In a large sauce pan  over  medium-high heat, add the olive oil and swirl to coat. Add the onion and cook for 5 to 6 minutes. Add the lemon peel, rosemary, broth, wine and potatoes (if using.) Cover and cook this soup for 2 minutes if not using the potatoes or 10 minutes if using them.

Add the chard and beans, stirring them in, and cook for 5 minutes. Add the tomato halves and simmer for 5 minutes. Serve immediately.

*NOTE: I originally made this soup with the cubed potatoes as seen in the photo but upon tasting it I saw no reason for them to be there. I will NOT use them the next time – the only add calories.

 Based on a recipe from Cooking Light  magazine