Tag Archives: easy

Weeknight Dinners: Spicy Chipotle Chicken and Couscous Salad

Posted on April 5, 2013 | 6 Comments

Chipotle Chicken TasteFood~ Spicy Chipotle Chicken, Herbed Couscous Salad, Hummus ~

Are you having the weeknight dinner doldrums? Are you hungry and craving something exciting, yet stumped for time and inspiration? Look no further than this easy recipe, packed with spice and chipotle heat. It’s a cinch to make: Begin to marinate the chicken the night or morning before roasting. Then go about your daily whirlwind of work and activities. 30 minutes before dinner, pop the chicken in the oven (or on the grill), and before you know it you’ll have a zingy dish that will shake up any ho hum dinner routine. Serve with salad, rice or couscous. I had some hummus sitting in the fridge, which I served as an accompaniment. A squeeze bottle of Sriracha will stand in nicely.

chipotle chicken tastefood

Spicy Chipotle Chicken and Couscous Salad

Serves 4 to 5

Marinade:
1/4 cup chipotles in adobo sauce
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts, cut in 1 1/2-inch chunks
Bamboo skewers, pre-soaked at least 30 minutes

Couscous Salad:
1 1/2 cups whole wheat couscous
1 1/4 cups warm water
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
2 scallions, green and white parts thinly sliced
1 small red bell pepper, seeded and diced, finely diced
1 small jalapeno seeded, finely diced
1/2 small red onion, finely chopped, about 1/4 cup
1 garlic clove, minced
1/2 cup mint leaves, chopped
1/4 cup cilantro leaves, chopped
1 teaspoon Tabasco, or to taste
1 teaspoon freshly ground black pepper

For the chicken:
Process all of the marinade ingredients in a food processor until smooth. Place the chicken in a bowl. Add marinade and toss to coat. Cover and refrigerate at least one hour or up to 24 hours.
Preheat oven broiler or prepare grill. Thread chicken on skewers. Discard marinade. Broil or grill over direct medium heat until brown and thoroughly cooked through, turning once or twice, about 10 minutes.

For the couscous:
Place couscous in a large bowl. Add water, lemon juice, olive oil, cumin and salt. Stir once. Cover and let stand until all of the liquid is absorbed, about 5 minutes. Fluff with fork. Add remaining ingredients. Gently mix to thoroughly combine. Taste for salt and seasoning. Serve warm or at room temperature.

 

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Posted in Breads, Pasta, Rice, Grains, Chicken, Main Course, Vegetables and Salads

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Pasta with Quick Roasted Tomatoes and Arugula

Posted on December 18, 2012 | 12 Comments

Tomato Pasta TasteFood

~ Roasted Tomatoes, Arugula, Breadcrumbs, Thyme, Parmigiano, Gemelli ~

Things are heating up in our kitchen. All sorts of treats and sweets are baking for the holidays – plus I am busy with a cookbook project. I’ve been hired to write all of the recipes for a cookbook that will be published in early 2014 (yes, that is how the world of publishing works). More details will follow on that soon, but for now suffice to say that my kitchen is a recipe test center cyclone. With all of the cooking, you would think that a nightly dinner would be a sure thing, but frankly after a long day of developing and writing, I don’t have the where-with-all to whip up anything too complicated – which is something we can all relate to during the holidays.

So, here is an easy, low-budget recipe that uses simple ingredients and may be prepared in 30 minutes with delicious results. It also makes use of those grape tomatoes you can’t resist buying in the middle of the winter when you know better. It’s not the fault of the tomato, of course. They do look irresistable, but looks can be deceiving for out of season tomatoes, even when they are shiny and oh-so-red. This recipe will remedy any buyer’s remorse. A little slow roasting will coax out any hibernating tomato-ness, releasing juices and sugars, and deflating the impossibly pert tomatoes to a more relaxed version of themselves. You can save your buyer’s remorse for bigger things this holiday season.

Tomato Pasta Plate x

Pasta with Roasted Tomatoes and Arugula
Serves 4.

1 pound grape tomatoes
3 garlic cloves, chopped
Extra-virgin olive oil
Salt and freshly ground black pepper
Handful of thyme sprigs
1/3 cup panko breadcrumbs
2 tablespoons plus 1/3 cup finely grated Parmigiano or Pecorino Romano cheese
1 pound pasta of your choice (I used gemelli)
2 large handfuls of arugula, about 3 cups

Heat oven to 400 F. Scatter the tomatoes and garlic on a large rimmed baking sheet. Drizzle with 1/4 cup olive oil. Sprinkle with salt and pepper. Toss to coat. Scatter the thyme sprigs over the tomatoes. Roast in oven 25 minutes. Remove and reduce oven heat to 350 F.  Transfer the tomatoes and garlic to a large serving bowl. Discard the thyme. Sprinkle the breadcrumbs on the same baking sheet and stir to coat in the olive oil.  Briefly return to the oven and cook until breadcrumbs are golden brown, 2 to 3 minutes (they will brown quickly so carefully watch them). Remove and immediately transfer the breadcrumbs to a small bowl to stop them from further cooking. Cool slightly, then stir in 2 tablespoons cheese.

While the tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente; drain. Add the pasta to the tomatoes, along with the arugula and 1/3 cup cheese. Toss to combine. Drizzle with a little more olive oil as desired, and taste for salt. Sprinkle the breadcrumbs over the pasta. Serve immediately.

If you like this, you might enjoy these TasteFood recipes:
Pasta with Bacon, Peas and Sweet Potato
Pappardelle with Pork Ragu
Orecchiette with Sausage and Broccoli Rabe

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Posted in Pasta, Vegetarian

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Spicy Butternut Squash Soup

Posted on November 16, 2012 | 11 Comments

~ Spicy Butternut Squash Soup ~

One of my favorite ways to eat butternut squash is roasted then pureed in a soup. When the squash roasts, its flesh morphs into a squidgy paste, intensifying its nutty flavor and coaxing out its natural sugars. I pair it with fall fruit such as apple, pear or quince and balance the sweetness with a savory stock and a kick of spice and heat. While the soup is thick, it’s light in ingredients with no added cream, relying on the squash for body. This recipe includes apples and chicken stock, and for spice I’ve added a little southwestern flair with cumin, cayenne and cilantro. It’s a vibrant start to any meal, including Thanksgiving dinner. If you are entertaining a crowd, consider small servings in little cups or demi-tasse as an hors d’oeuvre.

Spicy Butternut Squash Soup

Roasting the squash coaxes out its natural sugars and gives the best flavor to the soup. Serves 4 to 6.

1 small butternut squash, about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, diced
2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cayenne, or to taste
3 cups chicken stock
1 cup apple cider
2 teaspoons brown sugar
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
Fresh chopped cilantro or parsley leaves for garnish.

Preheat oven to 375 F. Cut squash in half, lengthwise. Scoop out seeds. Lightly brush the exposed flesh with olive oil. Place, cut-side-down, on a rimmed baking sheet. Bake until squash is fork tender, about 50 minutes. Remove from oven. When cool enough to handle, scoop out the flesh and set aside.

Heat 1 tablespoon oil in a large pot over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add apple, cumin, coriander and cayenne.  Cook, stirring until fragrant, 1 minute. Add squash and chicken stock. (There should be just enough stock to cover the squash and apples. Add additional stock as necessary). Simmer, covered, until apples are very soft, about 20 minutes. Carefully puree soup in batches in a food processor (or with an immersion blender). Return to pot. The soup should be thick. Thin it to desired consistency with apple cider. Stir in brown sugar, salt and pepper. Heat over medium-low heat and taste for seasoning. Serve warm with fresh cilantro leaves.

More holiday appetizer recipes from TasteFood:
Pear, Blue Cheese and Arugula Bruschetta
Pork Rillettes and Apple Plum Chutney
Prosciutto Wrapped Figs with Goat Cheese and Rosemary

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Posted in Appetizers, Autumn, Fall, gluten-free, holiday, Soups and Stews, Vegetables and Salads

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Weeknight Dinners: Linguine with Cherry Tomatoes and Breadcrumb Gremolata

Posted on September 25, 2012 | 5 Comments

It may be fall, but summer’s tomatoes are not finished. The days are warm and gentle, and our tomato plants are hanging in there, kicking back and relaxing on the vine in the golden California sunshine. We pass by and pop them in our mouths, or pick a bunch and pile them in bowls for a snack. But they still accumulate. When I have too much (is that really possible?) I look for other uses, and there are many.

This is one of my favorite ways to cook with an abundance of cherry tomatoes. It coincides perfectly with the beginning of the school year, when we are crazy busy and running in 4 directions. The family dinner becomes elusive and suddenly time specific. Yet it’s even more important now, providing a great moment to sit together and connect after our busy day. This recipe is the perfect antidote. It may be prepared in almost no time, it’s healthy and economical, and it usually pleases the fussiest of eaters. Which is good, because they need to eat and get to their homework.


Linguine with Cherry Tomatoes and Breadcrumb Gremolata

Serves 4, unless you have a teen-aged boy. Then it serves 1.

For the Breadcrumb Gremolata:
1/2 cup breadcrumbs or panko
1/4 cup finely chopped parsley and/or basil
2 tablespoons finely grated Pecorino Romano
1 teaspoon lemon zest
1/2 teaspoon pepper
1/2 teaspoon salt

For the pasta:
1 pound linguine
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 1/2 pounds cherry tomatoes

Prepare the gremolata:
Toast the breadcrumbs in a dry skillet until light golden, about 2 minutes. Transfer to a bowl and cool completely. Add remaining ingredients and toss to combine.

Prepare the pasta:
Bring a large pot of salted water to a rolling bowl. Add linguine and cook until al dente; drain. While the pasta is cooking, heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes. Cook, stirring occasionally, until tomatoes begin to break down, but don’t completely dissolve, about 15 minutes. Remove from heat. Add salt and pepper and taste for seasoning. Add linguine to skillet and toss to coat. Divide among serving plates and sprinkle with the gremolata. Serve immediately.

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Posted in Autumn, Fall, Breads, Pasta, Rice, Grains, Main Course, Pasta, Vegetarian

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Apricot Brûlée: Roasted and Caramelized Apricots with Greek Yogurt and Lemon

Posted on July 29, 2012 | 17 Comments

This apricot dessert has a few secrets. Not only is it sublime, it’s healthy and relatively low-fat. Its secret ingredient, once again, is Greek yogurt – a wondrous whole milk product which is richly thick, creamy and tart. Its secret technique is to use ingredients which are simple, fresh and in season – which isn’t really a secret, but a golden rule for cooking. Freshness and simplicity showcase great natural flavor and preclude the need to over-fuss ingredients.

The sumptuous results belie the ease and healthiness of these brûléed apricots. A little sugar is sprinkled over each apricot half, which are broiled until the sugar dissolves and begins to caramelize. As this happens, the fruit softens and breaks down, virtually melting into itself, held together by its soft skin with a puddle of caramelized sugar pooled in the center. Whisked Greek yogurt, lightly sweetened and brightened with lemon, is spooned over the top or to the side of the fruit – you decide – serving as a cool complement to the apricot’s warmth. It’s a luscious and fresh end to any meal. Your guests will be licking their plates.

Apricot Brûlée

Serves 4

6 ripe but not too mushy apricots, halved
1/4 cup granulated sugar
1/4 cup light brown sugar, plus extra for garnish

1/2 cup Greek style whole milk yogurt
1 tablespoon granulated sugar
1 teaspoon finely grated fresh lemon zest, plus extra for garnish

Heat the oven broiler. Slice the apricots in half, top to bottom. Discard pits. Arrange fruit, skin-side down, in an oven-proof skillet or on a baking sheet. Mix sugars together in a small bowl. Sprinkle sugar evenly over each apricot half. Broil until centers are bubbly and beginning to caramelize, 3 to 5 minutes. Remove from oven. Divide apricots between serving plates.
Whisk yogurt, sugar and 1 teaspoon lemon zest together in a small bowl. Spoon a little yogurt over each apricot half (or spoon on the side of the plate). Sprinkle with a little brown sugar and extra lemon zest for garnish.

If you like this, you might enjoy these recipes:
Apricot Tart Tatin from TasteFood
Rhubarb Apricot Chutney for The Perfect Pantry
Fig and Raspberry Upside-down Cake from TasteFood
Blueberry Apricot Muffins from Baking Bites
Spiced Plum Crostata from TasteFood

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Posted in Baking, Desserts, Fruit, gluten-free, Grilling

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Simple Strawberry Cake

Posted on May 8, 2012 | 25 Comments

I managed to save the strawberries in this cake before they were devoured au naturel. Fresh strawberries usually don’t last long enough in our house to be put to baking use, disappearing in a blink of an eye, before you can say “strawberry shortcake.” When I came home from the market today with an armload of ridiculously plump organic strawberries, I was prepared to defend my purchase. I knew that any unsupervised pints would quickly go missing from the kitchen counter, so I placed a few baskets in strategic locations as a diversion from the extra pound I stashed to bake this lovely cake.

Strawberries and spring sing simplicity to me – pardon the alliteration. It’s a time to celebrate fresh seasonal ingredients as naturally as possible, with little fuss and adornment. This simple cake is an adaptation of a recipe from Martha Stewart. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.

Strawberry Cake

I halved my jumbo sized strawberries in the pictured cake, but recommend quartering them if very large, so they will begin to break down while baking, making a luscious juicy mess.  Adapted from Martha Stewart.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large

Preheat oven to 350 F/180 C. Butter a 10 inch (25 cm)  pie or tart pan (I used a 9 inch extra-deep pie pan). Butter the pan.
Whisk flour, baking powder, baking soda and salt together in a medium bowl; set aside. Combine butter and 3/4 cup sugar in a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy, 3 minutes. Mix in egg, buttermilk, vanilla and 1 teaspoon lemon zest. Add flour and mix to combine without over-mixing. Spread batter in the prepared dish. Arrange strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible. Sprinkle with 1 tablespoon sugar.
Bake in oven until top is light golden and a knife inserted in the cake comes clean, about 1 hour. Cool in plate on a rack. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve with whipped cream.

If you like this, you might enjoy these TasteFood recipes:
Coriander Spiced Poundcake with Strawberries
Strawberry Rhubarb Cobbler
Strawberry Ricotta Bruschetta

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Posted in Baking, cake, Desserts, Fruit

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Lentil Soup

Posted on April 17, 2012 | 19 Comments

With all of the business surrounding a house move, it’s easy to forget to eat, let alone cook. If there’s any cooking it involves using up items stored in the pantry or defrosted from the freezer, simply so they won’t be packed. The first time around it’s kind of fun – almost like a pantry food show: Here’s what you have, show us what you’ve got. I made this lentil soup for dinner one night before our move and deliberately froze extras for another meal once we settled in. It’s an extremely simple soup to make with minimal ingredients, yet consistently rewarding in comfort, flavor and heartiness – just the thing to fill up on before unpacking a mountain of moving boxes.

Lentil Soup

The brown sugar and Madeira add extra richness and depth to the soup. Serve with baguette slices and any cheese you may need to empty from the refrigerator. Serves 4.

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped, about 1 cup
2 garlic cloves, minced
2 large carrots, cut in 1/4-inch dice
1 1/2 cups brown lentils, rinsed and sorted through
6 cups chicken stock
1 bay leaf
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon thyme
1 tablespoon brown sugar
1 tablespoon Madeira or Port wine

Heat oil in a large pot over medium heat. Add onion and sauté until translucent, 2-3 minutes. Add garlic and carrots; sauté 2 minutes. Add stock, lentils, bay leaf, salt, pepper and thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook until lentils are tender, 30 to 40 minutes. Add sugar and port wine. Simmer another 5 minutes. Taste for seasoning. Ladle into bowls and serve hot.

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Roasted Chicken and Potatoes with Yogurt, Lemon and Garlic

Posted on March 29, 2012 | 11 Comments

If you are wishing for an easy and rewarding rustic dinner then look no further than this Roasted Chicken with Yogurt, Lemon and Garlic. A whole roasted chicken is  a weeknight wonder, yielding a bounty of food with little effort. It will fill your home with comforting and tantalizing aromas as it cooks, amply feed a family of 4 with leftovers for lunch, and bestow you with the goods for a rich and restorative stock.

I roast a chicken nearly weekly in our home. For variety, it’s easy to change it up with a rub or marinade depending on the mood or season. Feeling spicy? Then try a marinade with Sriracha and serve over a bed of couscous. Prefer something cozy and traditional for a grey and rainy day? Then keep it simple with olive oil, rosemary, thyme and a pan gravy. If you are in the mood for exotic spice and aroma, like I was the other day, then try this recipe which infuses the bird with yogurt, lemon, garlic and ginger.

Roasted Chicken and Potatoes with Yogurt, Lemon and Garlic 

Serve with baby potatoes roasted in the pan juices. Serves 4 to 6.

For the chicken:
1 whole free-range or organic chicken, 4 to 5 pounds
3 garlic cloves, minced
1/4 cup whole milk Greek-style yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon grated peeled fresh ginger
1 teaspoon finely grated lemon zest
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom

For the potatoes:
2 pounds baby potatoes, halved if large
2 tablespoons extra-virgin olive oil
1 teaspoon paprika
1 teaspoon salt

Thirty minutes before roasting, remove the chicken from the refrigerator. Preheat oven to 425 F. Rinse the chicken all over and inside the cavity with cold water. Pat dry with paper towels. Combine the remaining ingredients in a small bowl and whisk to blend. Rub the paste all over the outside of the chicken, between the skin and breast, and inside the cavity.  Place, breast-side up, in the center of a baking pan or oven proof skillet.

Prepare the potatoes: Toss the potatoes, olive oil, paprika and salt in a bowl. Scatter around the chicken. Place the pan in the oven. Bake for 30 minutes. Remove from oven. Using tongs, carefully turn the chicken over, breast-side down. Stir the potatoes. Return to oven and bake for 20 minutes. Remove and once again turn the chicken over, breast-side up. Return to oven and cook until chicken is thoroughly cooked and thigh juices run clear when pierced with a knife, about 20 minutes. Remove from oven. Transfer chicken to a cutting board. Tent with foil and let rest 10 to 15 minutes before carving. While the chicken is resting, return potatoes to oven to keep warm. Carve the chicken and return to skillet, nestling the meat between the potatoes in the pan juices.

If you like this, you might enjoy these recipes:
Braised Chicken in White Wine from TasteFood
Roast Chicken with Caramelized Shallots from David Lebovitz
Harvest Chicken Tortilla Soup from TasteFood
Peruvian Roast Chicken from Leite’s Culinaria

 

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Posted in Chicken, gluten-free, Main Course, one-pot, Poultry, Uncategorized

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Spaghetti with Broccolini, Breadcrumbs and Chili Flakes

Posted on January 29, 2012 | 12 Comments

For a fresh and easy weeknight dinner, try this recipe for Spaghetti with Broccolini, Chili and Breadcrumbs. The combination of pasta and breadcrumbs is eternally comforting, like a well worn cardigan you pull on at the end of the day. In this recipe that homey pairing is jazzed up with a potent blend of garlic, red chili flakes and black pepper that will get your tastebuds dancing. Just because it’s the weeknight doesn’t mean you can’t have a little fun.

Spaghetti with Broccolini, Breadcrumbs and Chili Flakes
Serves 4

1/2 cup bread crumbs or Panko
Salt
Freshly ground black pepper
1 pound spaghetti
2 tablespoons extra-virgin olive oil
1/2 teaspoon red pepper flakes, or to taste
1 pound broccolini, ends trimmed, cut in 1 inch pieces
2 garlic cloves, minced
1/2 cup grated Pecorino Romano cheese, plus extra for sprinkling

Toast the breadcrumbs in a dry skillet over medium heat until light golden. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Transfer to a bowl and set aside.
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente. While the pasta is cooking, heat olive oil and chili flakes in a deep skillet over medium heat. Add broccolini, garlic and 1 teaspoon salt. Saute until broccolini is tender and bright, 3-4 minutes.
Drain the pasta, reserving 1 cup of the water. Transfer pasta to a large bowl. Add broccolini, half of the bread crumbs and 1/2 cup grated cheese. Toss to combine. If the pasta is too thick add a little reserved water to desired taste and consistency. To serve, sprinkle with remaining bread crumbs and cheese, to taste. Garnish with freshly ground black pepper.

If you like this, you might enjoy these TasteFood recipes:
Orecchiette with Roasted Cauliflower, Prosciutto and Peas
Pasta with Bacon and Brussel Sprouts
Vegetarian Lasagna

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Posted in Breads, Pasta, Rice, Grains, Main Course, Pasta, Vegetarian

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Minestrone

Posted on January 5, 2012 | 23 Comments

Minestrone is a classic Italian vegetable soup. What’s nice about minestrone is that there is no set recipe for it, except to use whatever vegetables you have on hand, which is my favorite way to make a soup. Often it contains beans and pasta, which when combined are an economical and efficient source of protein. Sometimes it’s more luxuriously embellished with meat. In this recipe I have the requisite beans but no pasta and no meat. Any embellishment comes from the chunk of Pecorino cheese I like to add for extra flavor and body. Finally, when I make a minestrone, I try to cut all of the vegetables in uniform dice. For some reason, I think this makes the soup taste better, perhaps because it’s easier to get a little bite of everything in each spoonful.

Minestrone
Serves 6

1 tablespoon olive oil
1 small onion, chopped
2 carrots, cut in 1/4 inch pieces
1 celery rib, cut in 1/4 inch dice
1 small rutabaga, peeled, cut in 1/4 inch dice
1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice
1 small zucchini, cut in 1/4 inch dice
6 cups chicken stock
1 15-ounce can chopped tomatoes with juice
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt, plus extra to taste
1 teaspoon freshly ground black pepper
1 2-inch chunk of rind from Parmigiano or Pecorino Romano cheese
1 15-ounce can cannellini or northern beans, drained
2-3 large Swiss chard leaves, ribs and stems removed, coarsely chopped
Grated Parmigiano or Pecorino Romano cheese for garnish
Fresh Italian parsley leaves for garnish

Heat oil in a soup pot over medium heat. Add onion and sauté until beginning to soften, 2 minutes. Add carrots, celery, rutabaga, fennel and zucchini. Sauté until vegetables brighten in color and soften slightly, 3 minutes. Add stock, tomatoes, bay leaf, oregano, thyme, salt and pepper. If soup is too chunky, add more stock to desired consistency. Bring to a boil; reduce heat to a simmer and submerge cheese in soup. Cover and simmer until vegetables are tender, 2o minutes. Add beans and simmer an additional 10 minutes. Taste for seasoning. Add chard and simmer until  chard is wilted, 2 minutes. Ladle into warm bowls. Garnish with grated cheese and parsley.

If you like this you might enjoy these recipes:
Mushroom Barley Soup with Miso and Kale from TasteFood
Italian Wedding Soup from the Kitchn
Simply Tomato Soup from TasteFood
Vietnamese Beef Noodle Soup from Steamy Kitchen
Harvest Chicken Tortilla Soup from TasteFood

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