White Bean and Swiss Chard Soup

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 484, total fat 19 G., saturated fats G., proteins 21 G., carbohydrates 58 G., fiber G., cholesterol mg, sodium mg, sugar G.

This chicken broth soup harmoniously combines hearty and nutritious white beans with light, refreshing Swiss chard and greens. Add the broth and rinsed canned white beans to the onions and celery sautéed in olive oil, then add the Swiss chard toward the end of cooking. Roasted peppers add extra flavor to the soup. You can also use canned peppers, pre-sautéed with garlic and herbs. All the vegetables, when combined, create a rich and interesting flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tbsp. l. olive oil
1 large onion, diced
3 stalks celery, diced
2 x 430g cans of rinsed white beans
4 cups lightly salted chicken broth
1 can (340g) of canned 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 coarsely chopped
4 thick slices sourdough bread
Lemon wedges for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: onions, celery, white beans, bouillon, sweet pepper, garlic, cilantro, chard, sourdough bread, lemon

Cooking the dish according to the recipe:

In a medium saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the onion, celery, and 1.5 teaspoons of salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a boil, and simmer for 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. Then stir in the chard, cover, and cook until completely wilted, 1 to 2 minutes. Transfer the contents of the skillet to the saucepan and cook until heated through, about 5 minutes. Season with salt and pepper.