HOW TO COOK SWISS CHARD IN SOUP RECIPES

Name: Swiss Chard Bean Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 1 medium carrot, coarsely chopped; 1 small zucchini, coarsely chopped; 1 small yellow summer squash, coarsely chopped; 1 small red onion, chopped; 2 tablespoons olive oil; 2 garlic cloves, minced; 3 cans (14-1/2 ounces each) reduced-sodium chicken broth; 4 cups chopped Swiss chard; 1 can (15-1/2 ounces) great northern beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 1/4 cup grated Parmesan cheese

SWISS CHARD BEAN SOUP RECIPE: HOW TO MAKE IT

Swiss Chard Bean Soup Recipe: How to Make It image

This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

1 medium carrot, coarsely chopped
1 small zucchini, coarsely chopped
1 small yellow summer squash, coarsely chopped
1 small red onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
4 cups chopped Swiss chard
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 94 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 452mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

SWISS CHARD AND RICE SOUP RECIPE - NYT COOKING

Swiss Chard and Rice Soup Recipe - NYT Cooking image

In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate. In not a lot of time, you can do what the French do: make soup. Rice will bulk up the soup. Though a starchy medium-grain rice like Arborio works, this recipe uses white basmati, which swells to four times its original size when cooked. You could try using brown basmati rice, but the color of the soup will be duller. If you’re looking for an easy way to reduce your calorie intake, these soups will help. They’re filling and light, and make great low-calorie meals. This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.

Provided by Martha Rose Shulman

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 pounds Swiss chard (2 generous bunches)
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 stalks celery, finely diced
Salt to taste
4 garlic cloves, minced
2 quarts chicken stock, vegetable stock or water
A bouquet garni made with a bay leaf and a couple of sprigs each parsley and thyme
1/2 cup basmati rice
Freshly ground pepper
Freshly squeezed lemon juice (optional)
Freshly grated Parmesan for serving (optional)

Steps:

Trim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into 1/4-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.
Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.
Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.

Nutrition Facts : @context http//schema.org, Calories 236, UnsaturatedFatContent 5 grams, CarbohydrateContent 33 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 12 grams, SaturatedFatContent 1 gram, SodiumContent 1219 milligrams, SugarContent 8 grams

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