Rich Chard and Polenta Soup
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Rich Chard and Polenta Soup
Rich Chard and Polenta Soup
2 (32- oz.) containers chicken stock divided
1/4 cup Polenta Valsugana (quick cooking polenta)
2 tbsp. Parmigiano-Reggiano cheese (in our Deli) shredded
1 tbsp. extra virgin olive oil
2 cups wild mushrooms coarsely chopped
1 cup fresh fennel (about 1 largebulb) thinly sliced and chopped
2 medium carrots peeled and sliced
2 stalks celery sliced
1 large onion chopped
1 (28- oz.) can Cen to Italian Peeled San Marzano Tomatoes coarsely chopped
1 1/2 tsp. basil
1 1/2 tsp. marjoram
1 Parmigiano-Reggiano cheese rind
Freshly ground sea salt and pepper
3 cups Swiss chard coarsely chopped
8 tsp. Raley's Fine Foods Balsamic Vinegar divided
Prep time: 20 minutes,
Cook time: about 1 hour total

Line a baking sheet with wax or parchment paper. Bring 1 cup stock to a boil in a medium saucepan; stir in polenta and cook for 2 minutes, stirring frequently. Stir in shredded cheese and remove from heat. Spread polenta mixture 1/2-inch thick onto prepared baking sheet. Let cool, then cut into 1/2-inch cubes; set aside. Heat oil in a large stockpot over medium heat. Add mushrooms, fennel, carrots, celery and onion; cook for 10 minutes, stirring frequently, until lightly browned. Stir in remaining stock, tomatoes, herbs and cheese rind. Bring to a boil; reduce heat and simmer, covered, for 45 minutes. Season to taste with salt and pepper; stir in polenta cubes and chard. Cook for a few minutes more to wilt chard. Ladle into individual bowls and drizzle 1 tsp. balsamic vinegar into each bowl.

Makes 8 servings.

Tip: Use kitchen shears to chop tomatoes right in the can.
Nutritional Information:
130 calories, 7 g protein, 3 g total fat (1 g sat., 0 g trans), 18 g carbohydrate, 3 g fiber, 7 g sugar, 5 mg cholesterol, 890 mg sodium, 2 points