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Chard and White Bean Soup

A simple, light, and robustly-flavoured soup (thank you, parmesan), this recipe makes for an excellent dinner or lunch paired with crusty bread and a glass of wine. Swiss chard is my hardy leafy green of choice, but kale could easily be used in its place. I made this soup in 30 minutes, and froze the leftovers for future lunches. Makes approximately 5-6 servings.

Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1 large onion, diced
  • 2 medium carrots, diced
  • 1 bunch swiss chard, stemmed and roughly chopped
  • 1 cup tomatoes, diced
  • 2 Tbsp olive oil
  • 4 cloves garlic, chopped
  • 4-6 cups vegetable stock
  • 1 parmesan rind (optional, but adds incredible depth of flavour)
  • 1 can cannellini (white kidney) beans, drained and rinsed
  • salt and pepper to taste

Instructions

  1. Heat olive oil in a heavy bottom pot over medium heat. Add onions, and cook until translucent about 5 minutes. Add carrots and garlic, and cook an additional 5 minutes.

  2. Add in the stock, tomatoes, and parmesan rind (if using). Bring to a simmer and let cook for at least 10 minutes, and up to 20 minutes.

  3. Stir in beans and Swiss chard and cook for a few more minutes, until the chard leaves are cooked but still vibrant. Season with salt and freshly ground pepper to taste.

  4. Serve topped with parmesan.