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White Bean and Swiss Chard Soup

“A great use for extra swiss chard from the garden. Early in the season I do not have enough basil so I use frozen pesto sauce from the year before as a substitute. ”

INGREDIENTS
  • 1 cup dried navy beans (soak overnight)
  • 2 tablespoons olive oil
  • 1 large yellow or sweet onion, chopped
  • 3 large carrots, chopped
  • 1 small bunch swiss chard, thick stems removed, julienned
  • 12 cups chicken broth
  • 2 cups chopped tomatoes
  • 6 tablespoons fresh basil*
  • 6 cloves garlic, minced*
  • fresh pepper
  • parmesan cheese, grated
  • *substitute 3 tablespoons prepared pesto sauce if you do not have enough fresh basil in the garden yet.
DIRECTIONS
  1. Soak the beans in cold water overnight. Drain.
  2. Partially precook white beans until tender-firm (you can do this in the soup but it takes a long time to cook the soup).
  3. In large pot over medium heat, warm oil. Add onion and saute, stirring occasionally, until softened, about 5 minutes. Add carrots and saute for 3 minutes. Add swiss chard and saute until wilted, about 3 more minutes. Add stock, beans, tomatoes, basil and garlic and simmer until beans are tender. Remove from heat.
  4. Puree soup in blender or with hand blender leaving some texture. Add salt & pepper to taste.
  5. Ladle soup into bowls and garnish with parmesan cheese.

Yield: 8-10 servings

 

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