VEGETABLE SOUP with Chard

SERVES 6; 1 cup per serving
The vegetables in this recipe come together to make a delicious soup, but you can tweak the flavors to fit your preferences, so add herbs or substitute kale or spinach for the chard if that’s what you have on hand.
Total prep, cooking, and pressure release time: 46 minutes
2 teaspoons olive oil
½ medium onion, chopped
2 medium garlic cloves, minced
4 cups fat-free, low-sodium vegetable broth, such as on this page
2 medium carrots, chopped
1 medium rib of celery, leaves discarded, chopped
1 medium leek, halved lengthwise and chopped
1 medium potato, peeled and cut into ½-inch cubes
2 tablespoons minced fresh Italian (flat-leaf) parsley
½ teaspoon dried thyme, crumbled
½ teaspoon pepper
⅛ teaspoon salt
2 cups coarsely chopped Swiss chard leaves, tough stems discarded
1 teaspoon white wine vinegar
1. Heat the oil in the pressure cooker on sauté. Cook the onions for 3 minutes, or until soft, stirring frequently. Add the garlic. Cook for 30 seconds, stirring frequently. Turn off the pressure cooker.
2. Add the broth, carrots, celery, leek, potato,parsley, thyme, pepper, and salt. Secure the lid. Cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Remove the pressure cooker lid.
3. Set on sauté and heat the soup until simmering. Stir in the chard and vinegar. Cook for 3 minutes, or until the chard is tender, stirring occasionally.
COOK’S TIP ON LEEKS: Trim and discard the root end and the tougher dark green leaves. For easy washing, halve the leek lengthwise and separate the leaves. Wash the leek under running water or submerge it in water, washing well between the leaves to remove any trapped dirt.
COOK’S TIP ON CHARD: Several varieties of Swiss chard are available and the color of the leaves and stems varies, but dark green leaves and a reddish stem are common. Submerge the leaves in water, swish well, and rinse until all the grit is gone. Tear the leaves off the stem, then coarsely chop the leaves.
PER SERVING
Calories 76
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 118 mg
Carbohydrates 14 g
Fiber 2 g
Sugars 3 g
Protein 2 g
Dietary Exchanges
½ starch, 1 vegetable

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