White Bean Soup With Swiss Chard

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a nice, healthy, pleasantly spicy and warming stew like soup. This can also be done in a crock pot but will take all day. The cooking time does not reflect the overnight soaking of the beans. This recipe can also be made with spinach but I don't think it would be as good.

Ingredients Nutrition

Directions

  1. Place the beans in a large pot and cover with water. Let them soak overnight.
  2. The next day, drain the beans, reserving 2 cups of liquid.
  3. In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
  4. Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.
Most Helpful

3 5

This was a good stick-to-the-ribs recipe. It was a little bland for my taste so I added romano cheese and served it with garlic bread.

5 5

This was very good. I love chard and it's so good for you. I have to admit, I used canned beans and used chicken stock for the liquid. Served with biscuits. Thanks! Made and reviewed for Fall 2007 PAC.

4 5

This was a very tasty soup. I couldn't find the swiss chard, and had spinach that needed to be used up, so I substituted it. I also used canned beans, added additional vegetable broth (homemade) instead of the reserved bean liquid, and used only white onions. I cut the recipe in half, and followed the instructions completely except for adding the parsley before I started simmering since I was used fresh parsley that had been frozen into an ice cube (I didn't both to melt it first). I served it with some dumplings, and am looking forward to another bowl tomorrow!