White Bean Soup With Chard
This hearty and wholesome cannellini bean and Swiss chard soup is a comforting dish that is sure to warm you up on a chilly evening. Sautéed with fragrant aromatics and earthy mushrooms, this flavorful soup is a delightful blend of textures and tastes. With each spoonful, you'll enjoy the tender Swiss chard leaves, creamy cannellini beans, and savory broth. This recipe is a perfect way to bring some nourishing goodness to your dinner table.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 1 large red onion, chopped
- 1 leek, white part only, halved, rinsed and sliced (see note above)
- 1 garlic clove, minced
- 3 oz. portobello mushrooms, stems and gills removed and diced
- 1/2 tsp. dried thyme
- 4 cups mushroom stock (see related recipe at left)
- 3 oz. Swiss chard, cut into strips 1/2 inch wide
- 2 cans (each 15 oz.) cannellini beans, drained and rinsed
Instructions
- <b>Saut&#233; the vegetables</b>
- In a large saucepan over medium-high heat, warm the oil. Add the onion and leek and saut&#233; until the onion is translucent, about 4 minutes. Add the garlic, mushrooms and thyme and cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, about 6 minutes.
- <b>Finish the soup</b>
- Add the stock, chard and beans and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the chard is just tender, about 8 to 10 minutes. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 6.
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