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Since it seems to be the season of being perpetually sick, it has also quickly become the season of the perpetual lineup of soups. This earthy Italian take went perfectly with my first foray into the world of Parmesan crisps. Note: Do not use wax paper. After ditching the first batch I went for round two to less waxy, far more delicious results. I’ll be the first to say that toasted Parmesan is about 100 times better than regular Parmesan.
White Bean, Rainbow Chard, and Sweet Potato Soup
1 onion, diced
3 cloves garlic, minced
1 carrot, chopped
2 small sweet potatoes, chopped
1 large can diced tomatoes
1 large can cannelloni beans
4 cups vegetable broth
3 tablespoons tomato paste
3 large handfuls rainbow chard
1 generous tablespoon fresh thyme
1 teaspoon dried oregano
1/2 teaspoon white pepper
1/4 teaspoon tarragon
salt to taste
Sauté onion, garlic, carrot, and sweet potato over medium-low heat until softened. Add broth, beans, tomatoes, and tomato paste, and bring to a simmer. Simmer for 15 to 20 minutes and add herbs. Continue cooking over low heat for another 10 minutes or so.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place heaping tablespoon of grated Parmesan on baking sheet and pat down to an even layer. Bake for 3 to 5 minutes or until golden-brown on the edges. Place atop bowl of soup… or eat all of them immediately. I won’t blame you.