Bean and Swiss Chard Soup

I've modified an epicurious recipe for tonight's main meal.

1/2 pound Swiss chard cleaned, trimmed and cut in strips
1/2 cup water
2 teaspoons fresh rosemary
4 garlic cloves, peeled and minced
4 teaspoons olive oil 4 points
1 cup drained and rinsed cannelini beans 4 pts
4 cups chicken stock
salt and pepper
1/2 cup elbow macaroni 8 pts

Cook the chard in 1/2 cup salted water in a medium saucepan until tender
In a soup pot sautee the garlic until golden. Add the rosemary and cook
one more minute. Stir in the chard with the remaining chard water and
cover well with the garlic/oil/rosemary mixture. Cook about 3 minutes.
Add the beans and cook 3 more minutes
Add the chicken stock and the macaroni and season with salt and pepper.
Cook 6 minutes.

If this serves four, it is four points per serving. To reduce points
limit or omit the olive oil but it's a good oil with lots of flavor.

Audrey

and if you used whole wheat pasta it would be core, Lee
ahmward wrote in message
...
I've modified an epicurious recipe for tonight's main meal.

1/2 pound Swiss chard cleaned, trimmed and cut in strips
1/2 cup water
2 teaspoons fresh rosemary
4 garlic cloves, peeled and minced
4 teaspoons olive oil 4 points
1 cup drained and rinsed cannelini beans 4 pts
4 cups chicken stock
salt and pepper
1/2 cup elbow macaroni 8 pts

Cook the chard in 1/2 cup salted water in a medium saucepan until tender
In a soup pot sautee the garlic until golden. Add the rosemary and cook
one more minute. Stir in the chard with the remaining chard water and
cover well with the garlic/oil/rosemary mixture. Cook about 3 minutes.
Add the beans and cook 3 more minutes
Add the chicken stock and the macaroni and season with salt and pepper.
Cook 6 minutes.

If this serves four, it is four points per serving. To reduce points
limit or omit the olive oil but it's a good oil with lots of flavor.

Audrey