Recipe: Lentil and Macaroni Soup With Swiss Chard

Serves 6 (makes 10 to 12 cups),

Note: The soup thickens upon standing, so add a little more broth or water when you reheat it. It can be frozen, without the pasta, for up to 3 months. From Ellie Krieger.

• 2 tbsp. olive oil

• 1 large onion, chopped (about 1 1/2 c.)

• 1/2 bunch Swiss chard (6 oz.) leaves and stems separated, chopped

• 3 garlic cloves, minced

• 1 1/2 tsp. ground cumin

• 1/4 tsp. crushed red pepper flakes

• 1 1/4 c. brown or green lentils, picked over and rinsed

• 8 c. no-salt-added chicken broth (may substitute vegetable broth)

• 1 (28-oz.) can no-salt-added whole peeled tomatoes, plus their juices

• 1 bay leaf

• 1/2 tsp. freshly ground black pepper, plus more as needed

• 1/2 c. dried whole-wheat elbow macaroni

Directions

Heat the oil in a large pot over medium heat. Once the oil shimmers, stir in the onion and cook for about 5 minutes, until softened. Add the chopped chard stems, the garlic, cumin, coriander and crushed red pepper flakes; cook, stirring, for 1 minute, then add the lentils and the broth.

Add the tomatoes, one at a time, crushing them with your hands over the pot, plus any juice that's remaining in the can. Add the bay leaf, salt and pepper; once the mixture is bubbling at the edges, reduce the heat to medium-low, partly cover and cook for 25 to 35 minutes, until the lentils are tender; check the tomatoes during this time and break them down further with a spoon.

Discard the bay leaf, then stir in the Swiss chard leaves. Cook for 5 minutes, then taste and season with more salt and/or pepper, as needed. Serve hot.

Nutrition information per serving:

Calories290Fat6 gSodium370 mg

Carbohydrates45 gSaturated fat1 gTotal sugars11 g