# What You'll Need:
→ Vegetables
01 - 1 large bunch Swiss chard (about 14 oz), 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
07 - 2 tablespoons olive oil
08 - 1 teaspoon sea salt, or 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 onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
02 - Stir in the garlic and Swiss chard stems. Sauté for 2 to 3 minutes until fragrant and stems begin to soften.
03 - Add the Swiss chard leaves, vegetable broth, salt, 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 vegetables are very tender and flavors meld together.
05 - Stir in lemon juice and fresh parsley. Adjust seasoning to taste.
06 - Ladle soup into bowls. Top with grated Parmesan if desired. Serve hot.
