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Nutrition Facts
Serving Size 1 (148g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth
Calories 134
Calories from Fat 63		(47%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 98mg		4%
Potassium 416mg		11%
Total Carbohydrate 15.5g		5%
	Dietary Fiber 4.1g	16%
	Sugars 3.5g
Protein 4.0g		7%
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White Bean Soup With Swiss Chard

Recipe #202024 | 1¼ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Engrossed
Dec 27, 2006

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.

SERVES 6 -8 (change servings and units)

Ingredients

8 ounces great northern beans
3 tablespoons olive oil
2 large onions, chopped (red & white)
2-3 carrots, peeled and finely chopped
1/2 lb red swiss chard, ribs and leaves coarsely chopped
5 cups vegetable broth
3 garlic cloves, minced
1 bay leaf
1 teaspoon fresh coarse ground black pepper
3 tablespoons fresh parsley, chopped

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.

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Featured Reviews for This Recipe

From: JKakes

On Feb 17, 2008

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.

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From: Jess4Freedom

On Oct 10, 2007

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.

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From: Karen67

On Feb 19, 2007

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!

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