Chard and White Bean Soup

Total Time
Prep 20 mins
Cook 20 mins

A steamy bowl of this on a cold, rainy day is SO comforting. I serve this with crusty bread and a simple salad.

Ingredients Nutrition


  1. Combine bacon, onion, garlic, nutmeg and red pepper flakes in a 4-qt saucepan; cook over medium heat, stirring frequently, until onion is softened, 4 to 5 minutes.
  2. Add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil.
  3. Cut chard stems into 3/4-inch slices.
  4. Cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons.
  5. Add chard stems and pasta when soup boils.
  6. Reduce heat to medium-low; simmer 7 minutes.
  7. Add chard leaves; simmer until wilted, 3 to 4 minutes.
  8. Add sage; remove from heat.
  9. Ladle soup into 4 bowls and drizzle with olive oil.


Most Helpful

Great soup! Instead of bacon, I tossed in 1 lb of Italian sausage and used 1 tsp of dried ground sage rather than the fresh. Even my kids who avoid anything green looking ate this soup up. Good stuff!

Harmony M. March 12, 2016

Wow, made this tonight and it's SO good. The flavors really complement each other well. I had ingredients for another bean and chard soup recipe but it didn't seem very appetizing, so I searched and found this one. I didn't have any pasta, and I used a tablespoon or two of real bacon bits instead of bacon (which made it less fatty but still delicious). Note: don't forget the nutmeg! It really goes well with the chard and beans. Like another commenter, I used an immersion blender and blended it about 30% before adding the chard, and I added a little Parmesan as a garnish instead of olive oil.

Moochoux January 24, 2015

I loved this! At first I thought I had too much chard, but it wilted away and everything was in perfect proportion. I used red chard, and loved the color contrast. Delicious on the first cool night of the season. Made for Zaar Stars. Thanks for sharing!

breezermom October 30, 2012

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a