Rainbow Chard, Carrot and Cannelloni Soup

Food poising is horrible and I’ve been coping it all weekend. If it ever goes away I promise only to eat healthy things like this wonderful summer chard soup. Well, at least until I forget I how bad food poisoning is.

I’m not sure if it was the old pizza, or eating off trays that had been out for hours at an art walk. Either way, never ever again will I eat old food.

Rainbow Chard, Carrot and Cannelloni Soup Printer Version
My CSA box this week had rainbow chard and carrots in it. It made fantastic rich vegetable soup. I think I’m starting to feel better already.

¼ cup olive oil
3 carrots, peeled, sliced long ways and cut into half moons
1 onion, diced
½ teaspoon salt
8 cups hot tap water
2 cubes Celifibr Chicken Bouillon Poulet (Vegetarian bouillon cubes, found in Co-Ops or Whole Foods)
2 cubes Celifibr Vegetables Medley Bouillon Legumes (found in same place as above)
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
2 (15 ounce) cans cannelloni beans, drained and rinsed
1 (14.5 ounce) can fire roasted diced tomatoes with garlic
1 small bunch rainbow chard chopped into bite size pieces, stems and leaves
Freshly cracked pepper, to taste
Freshly grated Parmesan Reggiano for garnish

1. Warm olive oil in a large pot over medium high heat. Add the carrots, onions and salt and cook until the vegetables are tender stirring occasionally.

2. Add the hot water, chicken bouillon, vegetable bouillon, parsley, oregano and basil. Bring to a simmer.

3. Next, add the beans, can of tomatoes, rainbow chard and lots of freshly cracked pepper to taste. Bring to a simmer and cook for about 10 minutes, or until chard is tender.

4. Spoon into bowls and garnish with Parmesan cheese.

Vegan Version: Leave off Parmesan garnish.

Recipe & photograph by Laura Flowers.