Swiss Chard and Penne Soup
Cozy up with a warm bowl of Swiss Chard and Penne Soup, a comforting and nutrient-packed recipe that’s perfect for any season. Loaded with tender Swiss chard, hearty penne pasta, and a colorful mix of sautéed vegetables like onion, carrot, and celery, this soup is brought to life with aromatic herbs like thyme, oregano, and a hint of bay leaf. A splash of diced tomatoes and a rich vegetable broth create a flavorful base, while grated Parmesan cheese adds a touch of indulgence as an optional garnish. Ready in just 45 minutes, this one-pot vegetarian meal is as healthy as it is satisfying, making it ideal for weeknight dinners or meal prepping. Whether you’re craving a wholesome comfort food or looking to incorporate more veggies into your diet, this Swiss Chard and Penne Soup is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced carrot
- 1 diced celery stalk
- 1 bunch, stems removed and leaves chopped Swiss chard
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 cup dried penne pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup (optional garnish) grated Parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, carrot, and celery. Sauté for 5–7 minutes or until the vegetables are softened.
Stir in the chopped Swiss chard leaves and cook for 2–3 minutes until wilted.
Add the canned diced tomatoes with their juices, vegetable broth, thyme, oregano, and bay leaf. Stir well to combine.
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and let the soup simmer for 10 minutes.
Stir in the penne pasta and season with salt and black pepper. Cook for 8–10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
Remove and discard the bay leaf. Taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 5852 mg | 254% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 49.5 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 755 mg | 58% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4830 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
