WHITE BEAN SWISS CHARD SOUP RECIPES

Name: White Bean Soup With Swiss Chard
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 8 ounces great northern beans; 3 tablespoons olive oil; 2 large onions, chopped (red & white); 2 -3 carrots, peeled and finely chopped; 1/2 lb red swiss chard, ribs and leaves coarsely chopped; 5 cups vegetable broth; 3 garlic cloves, minced; 1 bay leaf; 1 teaspoon fresh coarse ground black pepper; 3 tablespoons fresh parsley, chopped

WHITE BEAN SOUP WITH SWISS CHARD RECIPE - FOOD.COM

White Bean Soup With Swiss Chard Recipe - Food.com image

This is a nice, healthy, pleasantly spicy and warming stew like soup. This can also be done in a crock pot but will take all day. The cooking time does not reflect the overnight soaking of the beans. This recipe can also be made with spinach but I don't think it would be as good.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces great northern beans
3 tablespoons olive oil
2 large onions, chopped (red & white)
2 -3 carrots, peeled and finely chopped
1/2 lb red swiss chard, ribs and leaves coarsely chopped
5 cups vegetable broth
3 garlic cloves, minced
1 bay leaf
1 teaspoon fresh coarse ground black pepper
3 tablespoons fresh parsley, chopped

Steps:

Place the beans in a large pot and cover with water. Let them soak overnight.
The next day, drain the beans, reserving 2 cups of liquid.
In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.

Nutrition Facts : Calories 134.8, FatContent 7.1, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 98.3, CarbohydrateContent 15.5, FiberContent 4.1, SugarContent 3.5, ProteinContent 4

WHITE BEAN-AND-CHARD SOUP | SOUTHERN LIVING

White Bean-and-Chard Soup | Southern Living image

When the days get shorter and the outside temperature starts dropping, it is time to pull out the Dutch oven and make a warm pot of soup. One of the easiest and most forgiving of dishes to make, a pot of soup or stew takes only minutes to prepare. If you have leftover chicken, beef, or a few vegetables in the refrigerator, you have the makings for a great soup. Whether you use your slow cooker or let the soup simmer on the stovetop, your kitchen will be filled with the savory aromas of spices, vegetables, and aromatics. Serve a basket of warm, homemade bread with the soup and you have a hearty dinner. This recipe for white bean soup is ready in just 40 minutes, making it convenient enough for a weeknight meal. Canned cannellini beans are paired with Swiss chard, a leafy green vegetable in the same family as beets and spinach. Chard is just as nutritious but has a milder flavor than spinach, plays nicely in a number of dishes and is easy to prepare. To keep the sodium count low, be sure and purchase low-sodium beans and low-sodium chicken stock.

Provided by Pam Lolley

Categories Soup

Total Time 40 minutes

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 small yellow onion, chopped (1 ½ cups)
2 garlic cloves, finely chopped (1 Tbsp.)
1 teaspoon finely chopped fresh rosemary
¾ teaspoon kosher salt
½ teaspoon black pepper
3 (15-oz.) cans lower-sodium cannellini beans, drained and rinsed
4 cups lower-sodium chicken broth
1 dried bay leaf
3 cups packed roughly chopped Swiss chard (stems and ribs removed; from 1 [8-oz.] bunch)
Shaved Parmesan cheese

Steps:

Heat oil in a Dutch oven over medium-high. Add onion. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add garlic, rosemary, salt, and pepper. Cook, stirring constantly, 1 minute. Add beans, broth, and bay leaf.
Bring mixture to a boil over high. Reduce heat to low; simmer, stirring occasionally, 15 minutes. Remove and discard bay leaf.
Ladle 2 cups mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until completely smooth, 1 minute. Return pureed mixture to remaining soup in saucepan, and bring to a simmer over medium-high.
Stir in chard. Cook, stirring often, until wilted and slightly softened, 2 to 3 minutes. Garnish with Parmesan.

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