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Easy Chard and White Bean Soup

Easy Chard and White Bean Soup

¼ c. olive oil
1 large Vidalia onion, diced
3-4 celery stalks, diced
Kosher salt
2 (15-oz.) cans cannellini beans, drained and rinsed
4 c. chicken broth
1 (12-oz.) jar roasted red peppers, drained and roughly chopped
4 T. minced garlic
1 whole garlic
¼ c. chopped fresh cilantro or parsley
1 bunch Swiss chard, leaves roughly chopped
Black pepper
4 thick slices sourdough bread

  1. Heat 1 T. olive oil in pot over medium heat.
  2. Add onion, celery and salt and cook until veggies are golden brown.
  3. Add beans and broth, bring to a simmer and cook 15 minutes.
  4. In a large skillet, add 3 T. olive oil over medium heat.
  5. Add red peppers, minced garlic and cilantro. Cook for 2 minutes.
  6. Stir in chard, cover and cook until wilted, 1-2 minutes.
  7. Scrape the contents of skillet into pot and simmer 5 minutes. Season to taste.
  8. Toast bread, and rub with whole garlic clove.
  9. Serve bread with soup.
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