White Bean & Swiss Chard Soup

The Farmers Market and Food Network were the inspirations for last night’s soup. Organic Swiss chard from the market and my version of a recipe I found on Food Network. We served it with toasted Rosemary Chibato bread, also from the Farmers Market. Delicious!

White Bean & Swiss Chard Soup   3 to 4 servings
2 to 3 tablespoons extra-virgin olive oil
1 medium onion, diced
3 to 4 cloves garlic, minced
½ bunch Swiss chard, leaves roughly chopped
6 ounces roasted pepper, jarred; drained & coarsely chopped
2 to 3 tablespoons chopped fresh cilantro
Kosher salt & coarsely ground pepper and to taste
1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)
2 cups+ chicken broth
1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired
  1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
  2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.

  3. Season with salt and pepper as needed.
  4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.


     
Note: To make this a vegan option - use veggie broth in place of the chicken; omit heavy cream and use a little cornstarch or arrowroot to thicken broth.

Recipe without photos . . .
White Bean & Swiss Chard Soup   3 to 4 servings
2 to 3 tablespoons extra-virgin olive oil
1 medium onion, diced
3 to 4 cloves garlic, minced
½ bunch Swiss chard, leaves roughly chopped
6 ounces roasted pepper, jarred; drained & coarsely chopped
2 to 3 tablespoons chopped fresh cilantro
Kosher salt & coarsely ground pepper and to taste
1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)
2 cups+ chicken broth
1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired
  1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
  2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.
  3. Season with salt and pepper as needed.
  4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.

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