When the temperatures drop and the crisp fall and winter air settles in, it’s soup season in my kitchen. A family favorite is white bean and Swiss chard soup — a light and flavorful mix of beans, veggies, and Tuscan-inspired seasonings. My first taste of this soup was at a weekend potluck hosted by a friend, and from the very first bite, I was hooked. Over the years, I’ve adapted it from The Food Network Kitchen’s recipe (below) to suit our family’s preferences. It’s a nourishing and satisfying choice for a chilly evening.
Tuscan White Bean-Swiss Chard Soup
⏲️Prep Time
30 minutes
⌛Cook Time
30 minutes
🍴Serving
4-6
🍽️Meal Type
Soup
Ingredients
- Extra-virgin olive oil
- 1 large onion, diced
- 3 stalks celery, sliced (or diced)
- 1 1/2 tsp. salt
- 2 cans (15.5 oz.) cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 jar (12 oz.) roast red peppers, drained and chopped
- 5 cloves garlic, minced
- 1/4 cup cilantro
- 1 bunch Swiss chard, leaves roughly chopped or torn
- Ground Black Pepper
Directions
In a soup pot, heat olive oil over medium-high heat. Add the onion, celery, and salt. Cook about 5 minutes until the vegetables are tender. Add the beans and broth. Simmer for 15 minutes.
In a large pan at medium heat, add olive oil, the roasted peppers, minced garlic, and cilantro. Cook about 2 minutes until the garlic. Stir in the Swiss chard, cover, and cook until wilted. Add this mixture into the pot and simmer until heated about 5 minutes. Season with salt and pepper.
Recipe Variations
I typically make broth substitutions and use different seasoning variations to taste.
- Broth | Gardein Plant-Based Chick’n Broth, McKay’s Chicken Seasoning
- Seasonings | Additional seasonings I choose from to vary the flavor: Lawry’s Total Seasoning, Curry Powder, Bay Leaves, Adobo, or Cumin.
Amy's Assessment 