# What You Need:
→ Vegetables
01 - 1 large bunch Swiss chard (approximately 14 ounces), stems and leaves separated and chopped
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
→ Broth & Seasoning
06 - 5 cups vegetable broth, gluten-free certified
07 - 2 tablespoons extra virgin olive oil
08 - 1 teaspoon sea salt, adjusted to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes, optional
→ Finish
11 - Juice of 1/2 lemon
12 - 2 tablespoons chopped fresh parsley
13 - Grated Parmesan cheese for serving, optional
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery. Sauté for 5 to 6 minutes until vegetables soften.
02 - Stir in minced garlic and Swiss chard stems. Sauté for 2 to 3 minutes until fragrant and stems begin to soften.
03 - Add Swiss chard leaves, vegetable broth, sea salt, black pepper, and red pepper flakes if using. Bring to a boil, then reduce to a gentle simmer.
04 - Simmer uncovered for 15 to 20 minutes until all vegetables are very tender and flavors have melded completely.
05 - Stir in fresh lemon juice and chopped parsley. Adjust seasoning with additional salt and pepper to taste.
06 - Ladle soup into serving bowls. Top with grated Parmesan cheese if desired. Serve hot.
