Swiss Chard and Navy Bean Soup
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 head garlic
- 14.79 ml olive oil
- 236.59 ml celery
- 236.59 ml carrot
- 236.59 ml diced onion
- 473.18 ml canned navy beans, rinsed and drained
- 473.18 ml reduced-sodium chicken broth
- 473.18 ml water
- 709.77 ml swiss chard
- 4.92 ml black pepper
- 29.58 ml fresh parmesan cheese
directions
- Preheat oven to 425 degrees F.
- Cut the top off the head of garlic, place on a baking sheet and bake for 40 minutes.
- In a large pot, heat oil over medium heat. Cook celery, carrots and onion for about 10 minutes.
- Add beans and chicken stock and water. Cook for an additional 10 minutes.
- Squeeze the garlic pulp into the pot. Add the swiss chard, pepper and cheese.
- Puree with an immersion blender or in small batches in a regular blender.
- Serve!
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