1 bunch swiss chard, stemmed chopped and leaves sliced
1 onion, chopped
1 carrot, chopped
2 tablespoons olive oil
1 clove garlic, chopped
Juice and zest of 1/2 lemon
1 cup white wine
4 cups chicken or vegetable broth
6 tomatoes chopped, or one 28 ounce can chopped tomatoes in juices
1 cup black lentils
1/2 cup fresh basil, sliced
salt and pepper
This recipe was a dinner party experiment that went very, very right. I used chard from the local farm we joined and black lentils I had in the pantry. Chard leaves are similar to spinach, and the stems are a more beautiful version of celery.
This hearty black bean soup studded with crispy chorizo will quickly find a place in your recipe rotation. IT is easy to double and the perfect make-ahead: Freeze in individual portions and pull out what you need for a satisfying dinner or last.