Vegetable Soup with Parmesan Toasts

Vegetable Soup with Parmesan Toasts
Photo by William Meppem


  • ¼ teaspoon black pepper
  • 2 bunches green Swiss chard, stems trimmed
  • 1 teaspoon kosher salt
  • 1 ½ cups dry white wine
  • 3 tablespoons olive oil
  • 1 cup (4 ounces) grated Parmesan
  • 4 cloves garlic, thinly sliced
  • + 2 more ingredients
    • 12 to 16 1/2-inch-thick slices baguette
    • 1 small butternut squash (2 pounds), peeled and cut into 1/2-inch pieces

Heat oven to 350° F. Rinse and drain the Swiss chard. Stack the leaves and slice them crosswise into 1-inch-wide strips. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the Swiss chard and squash and stir to coat. Add the win...

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