White Bean-Chard Soup

Serves: 4

Delicious soup! Very easy to prepare.

Prep Time:
Cook Time:
Total Time:


4 tablespoons extra-virgin olive oil
1 large onion, diced
3 stalks celery, diced
kosher salt
2-15.5 ounces cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
1-12 ounce jar roasted red peppers, drained and coarsely chopped
5 cloves garlic (4 minced; 1 whole)
1/4 cup chopped fresh cilantro
1 bunch swiss chard, leaves roughly chopped
freshly ground pepper
4 thick slices sourdough bread
lemon wedges, for serving (optional)


Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.

Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.

Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.

Source: foodnetwork.com

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