• 1 large “bunch” of Swiss Chard–about 12 huge leaves, or what would add up to this if you used smaller leaves.
  • 28 oz can of diced tomatoes
  • 2 cans of cannellini (white) beans–15 oz
  • 1 can of garbanzo
  • 4 diced fresh carrots
  • 2 tsp. chopped garlic
  • 2 large zucchini-quartered lengthwise and in 1/4 in. pieces
  • 1/2 cup dry white wine
  • 1 tsp. salt
  • lots of fresh ground pepper–to taste
  • 1 half of a large cabbage–chopped
  • 4 cups of vegetable stock
  • parmesan cheese to put on top to serve.

Saute carrots and garlic. Carrots should begin to soften. While it is cooking, open cans and puree one can of the white beans. Add the zucchini, salt and pepper.  Add wine and cabbage, stir and cook about 3 minutes.  Add the pureed beans, the other can of white beans, the garbanzos (chickpeas) and the broth.  Simmer about 15 minutes.  Serve with a tablespoon of parmesan on top with fresh bread to sop up the delicious broth.



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