Prep time: 10 minutes
Cook time: 38 minutes
2 cups (14) swiss chard, chopped
1 cup (32) tomatoes, diced
1 cup (20) zucchini, thinly sliced
1/2 cup (32) white onion, chopped
1.5 cups vegetable broth
1/2 tsp cracked fennel seed
1/4 tsp dried thyme
1 sprig rosemary
1/2 tsp garlic
1 tbsp olive oil
1/4 tsp cracked black pepper
- In a medium stock pot or dutch oven, heat olive oil over medium heat. Add onions and garlic. Sauté 3 minutes. Add tomatoes, vegetable broth, rosemary, thyme, fennel seed and black pepper. Stir well and bring to a low boil. reduce heat to low and simmer 20 minutes.
- Stir in swiss chard and zucchini and simmer an additional 15 minutes. Remove rosemary sprig. Serve hot.