Swiss chard and lentil soup is a classic dish of Italian cuisine, especially common in the Tuscany region. The combination of Swiss chard and lentils creates a dish rich in flavor and nutrients, perfect for the colder months of the year. The Swiss chard is cooked together with the lentils and rice in a tasty tomato passata enriched with onion, carrot, celery, and garlic. The soup is then finished with a sprinkling of grated cheese and a drizzle of olive oil. A healthy, hearty, and delicious dish, ideal for a family lunch or dinner.
Soak the lentils for a few hours, remove those that float to the surface and rinse them
Clean the chard, wash it and chop it roughly
In a pot, heat three tablespoons of oil and sauté the finely chopped onion, garlic, celery, and carrot
Add the chard, stir, and after a few minutes also add the drained lentils and two tablespoons of tomato passata
Stir to let the flavors blend
Pour in the hot broth and when it boils add the rice
Cook for a quarter of an hour
Season moderately with salt and pepper
Transfer to a soup tureen and serve the soup hot with grated cheese on the side and a few drizzles of oil poured over
Pot
Frying Pan
Italia, Toscana
| Energy (kcal) | 139.15 |
| Carbohydrates (g) | 25.92 |
| of which Sugars (g) | 1.2 |
| Fat (g) | 0.66 |
| of which Saturates (g) | 0.09 |
| Protein (g) | 7.75 |
| Fiber (g) | 4.1 |
| Sale (g) | 0.12 |
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