Ingredients

4 Servings

Produce

  • Lemon 1

  • Fresh Oregano 1 bunch

  • Garlic Cloves 7

  • Yellow Onion 1

  • Italian Parsley 4 sprigs

  • Red Tomatoes 2

  • Swiss Chard Leaves 2

Canned/Bottled Goods

  • Vegetable Stock 4 cups

  • White Beans 1 can

  • Canned Crushed Tomatoes 1/3 cup

Dairy & Eggs

  • Grated Parmesan Cheese 1/4 cup

Spices

  • Kosher Salt 1 pinch

Dry Goods

  • Egg Noodles 2 1/2 cups

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Preparation

  1. Prepare Vegetables

    Prepare ingredients.

    • 2, destemed, chopped Swiss Chard Leaves
    • 7, chopped Garlic Cloves
    • 1/2, diced Yellow Onion
    • 2, diced Red Tomatoes
  2. Build The Soup

    In a medium pot, sauté onions, garlic, oregano & diced tomatoes in oil over medium heat for 5 minutes. Add crushed tomatoes, beans, chard & stock. Simmer for 5 minutes. Mix in lemon zest. Season with salt to taste.

    • 2 Tbsp Extra Virgin Olive Oil
    • 1/2 bunch, hand torn Fresh Oregano
    • 1/3 cup Canned Crushed Tomatoes
    • 1 can, drained White Beans
    • 4 cups Vegetable Stock
    • 1, zested Lemon
    • 1 pinch Kosher Salt
  3. Add Egg Noodles

    Add noodles to soup, stir. Let simmer for 6 minutes or until tender.

    • 2 1/2 cups, dry Egg Noodles
  4. Serve

    Ladle soup into bowls. Garnish with parsley leaves, parmesan & olive oil if desired.

    • 4 sprigs Italian Parsley
    • 1/4 cup Grated Parmesan Cheese

Nutrition

  Amount per
serving
Daily value percentage
Calories 450 kcal  
Low Fat 12 g 15%
Total Saturated Fat 3 g 15%
Unsaturated Fat 9 g  
Low Cholesterol 30 mg 10%
Sodium 940 mg 40%
Total Carbohydrate 65 g 24%
Excellent Source: Fiber 12 g 44%
Sugars Total 9 g  
Excellent Source: Protein 22 g 43%
Good Source: Vitamin C 34 mg 40%
Good Source: Calcium 332 mg 25%
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By Innit Culinary Team