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Credit: William Meppem

Recipe Summary

total:
40 mins
hands-on:
30 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Rinse and drain the Swiss chard. Stack the leaves and slice them crosswise into 1-inch-wide strips.

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  • 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; stir to coat.

  • Add the wine, 1 teaspoon salt, and ¼ teaspoon pepper; bring to a boil. Cover, reduce heat, and simmer until the squash is tender, about 15 minutes.

  • Meanwhile, brush the baguette slices with the remaining oil. Place on foil, sprinkle with the Parmesan, and bake until golden, 15 minutes.

  • Ladle the soup into bowls and float the toasts on top.

Nutrition Facts

483 calories; fat 20g; saturated fat 6g; cholesterol 20mg; sodium 1711mg; protein 23g; carbohydrates 54g; sugars 8g; fiber 10g; iron 7mg; calcium 613mg.
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