Swiss Chard Bean Soup

This robust soup combines nutritious Swiss chard with other terrific garden favorites. Its light broth is surprisingly rich in flavor and the grated Parmesan packs an additional punch.

—Taste of Home Test Kitchen

Prep: 25 min. • Cook: 30 min. • Makes: 10 servings

• 1 medium carrot, coarsely chopped
• 1 small zucchini, coarsely chopped
• 1 small yellow summer squash, coarsely chopped
• 1 small red onion, chopped
• 2 Tbsp. olive oil
• 2 garlic cloves, minced
• 3 cans (14 ½ oz. each) reduced-sodium chicken broth
• 4 cups chopped Swiss chard
• 1 can (15 ½ oz.) great northern beans, rinsed and drained
• 1 can (14 ½ oz.) diced tomatoes, undrained
• 1 tsp. dried thyme
• ½ tsp. salt
• ½ tsp. dried oregano
• ¼ tsp. pepper
• ¼ cup grated Parmesan cheese

In a Dutch oven, saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the chard is tender. Just before serving, sprinkle with cheese.

1 cup: 94 cal., 4g fat (1g sat. fat), 2mg chol., 452mg sod., 12g carb. (3g sugars, 4g fiber), 5g pro.