A traditional “dry soup” perks up with chard among the tomatoes and noodles
1 (10 oz) bag Cut ‘N Clean Greens Rainbow Chard
3 Tbsp olive oil
1 onion, finely chopped (about 1 cup chopped onion)
8 oz coiled fideo
1 (14.5 oz) can diced tomatoes in their own juice with jalapenos
2 garlic cloves, crushed
3 cups low-salt, low-fat chicken broth
Heat oil in a soup pot and sauté onions over medium heat for about 5 minutes, stirring occasionally. Using your hands, roughly crumble fideo nests into the hot oil, and fry the dry pasta, stirring frequently, until it is golden brown, about 10 minutes. Do not scorch noodles.
Add tomatoes with juice and crushed garlic; stir over heat to coat noodles, then add chicken broth and stir. Add half the bag of chard without stirring (save rest for another use), cover pot and bring to a boil. After a minute or two, open pot and press chard down into the noodle mixture with a big spoon. Cover pot and boil gently over low heat for 10 minutes.
Remove from heat, taste and add salt and freshly ground pepper if needed.