Swiss Chard Soup

This may be the best recipe I’ve ever created.  It’s simple, flavorful and really good. The salami gives it a nice salty bite and round mouth feel.  If you can’t find chard, you can substitute kale, collard greens or other flavorful greens.


1/4 cup Extra Virgin Olive Oil

1 oz hard salami, diced

1/2 large yellow onion, diced

1/2 large red bell pepper, diced

1/2 large green bell pepper, diced

2 stalks celery, diced

2 large bunches Swiss Chard

Salt, pepper and hot sauce to taste

4 cups chicken stock

Wash the chard and trim the ends of the stalks.  Remove the stalks and heavy veins from the leafs.  Dice the stalks to the same size as the celery.  Roughly chop the leafs.  It’s easiest to lay the leafs in a pile and roll them into a cigar-like bundle.  Cut the bundle once, the long way.  Then cross cut it in 1/2″ segments.

In a very large pan, heat olive oil over high heat.  Add diced salami and saute till salami is crisp and fat has rendered.

Add onions, red and green bell peppers, celery and chard stalks.  Cook covered, stirring often, till onion is translucent and peppers, celery and chard stalks have started to soften. About 5 minutes.

Add chard leafs to pan.  Cook covered, stirring often, till leafs are tender but still have some texture.

Add salt, pepper and hot sauce to taste.

(At this point, you can omit the chicken stock and serve the vegetables as a side dish.)

Add chicken stock. Bring to a boil.

Serves 4 for dinner or 8 for soup course.

About fzinger

I read and I write. I read a lot and I write when I can.
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