White Bean & Swiss Chard Soup

The Farmers Market and Food Network were the inspirations for last night’s soup. Organic Swiss chard from the market and my version of a recipe I found on Food Network. We served it with toasted Rosemary Chibato bread, also from the Farmers Market. Delicious!

White Bean & Swiss Chard Soup   3 to 4 servings

2 to 3 tablespoons extra-virgin olive oil

1 medium onion, diced

3 to 4 cloves garlic, minced

½ bunch Swiss chard, leaves roughly chopped

6 ounces roasted pepper, jarred; drained & coarsely chopped

2 to 3 tablespoons chopped fresh cilantro

Kosher salt & coarsely ground pepper and to taste

1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)

2 cups+ chicken broth

1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired

1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
   
2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.
   
   
   
   
3. Season with salt and pepper as needed.
4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.
   
   
   
   
   
   
    

Note: To make this a vegan option - use veggie broth in place of the chicken; omit heavy cream and use a little cornstarch or arrowroot to thicken broth.

Recipe without photos . . .

White Bean & Swiss Chard Soup   3 to 4 servings

2 to 3 tablespoons extra-virgin olive oil

1 medium onion, diced

3 to 4 cloves garlic, minced

½ bunch Swiss chard, leaves roughly chopped

6 ounces roasted pepper, jarred; drained & coarsely chopped

2 to 3 tablespoons chopped fresh cilantro

Kosher salt & coarsely ground pepper and to taste

1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)

2 cups+ chicken broth

1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired

1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.
3. Season with salt and pepper as needed.
4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.