Process until smooth, about 1 minute. Cook over medium-high until the onion has softened and turned translucent, about 5 minutes. Once oil is shimmering, add the onions, carrots, and celery. Near the end of cook time (ten minutes), remove the bay leaves. Stir in rind, rosemary, salt, and 1/4 teaspoon pepper; cook 1 minute. Step 2. 2 leeks, thoroughly washed and finely chopped. White Bean Chard Soup. Bring pressure to 15lbs and cook for 35 minutes. Veggies: Add broth, a little at a time. Soup: 2 small sweet potatoes or medium potatoes, cut into bite-sized chunks. Serve right away. Add half and half, stir to combine, and cook, stirring occasionally, until thickened. 1 lb. Then add the mixture to stock. Season with salt and pepper, to taste. Step 2. 1 12-ounce jar roasted red peppers $2.49. Once beans are tender and soup is to desired consistency, add salt/pepper to taste. Enjoy! Add in the onions and garlic, drained beans, salt, pepper and rosemary and Add broth and bring to a simmer. Next, add the stock, fresh thyme, white beans and chili flakes or Calabrian chilies and simmer 30 minutes. Bring the soup to a boil over medium-high head, then reduce the heat to a simmer. 1 large onion, diced. 1 garlic bulb $.45. Place 1 1/2 cups soup in each of 4 bowls; top evenly with bread pieces. Instructions. Diamond Crystal or tsp. Instructions. Place lid back on and pressure cook for 10 more minutes with a natural release method. Lentil soup with sausage or bacon. INGREDIENTS. 2. Add the beans, bean cooking liquid and the stock, and bring to a boil over high heat. 1 bunch chard stems, chopped (about 2 cups chopped) 1 large bell pepper, diced Add more broth if youd like a thinner stew and adjust salt and pepper to taste. Both starchy potatoes and soft cannellini beans make this soup thick, creamy and yummy. Plus, if you slightly mash the soft potato cubes and beans with a wooden spoon, that makes this white bean soup even thicker. HOW LONG DOES IT KEEP? This easy vegan white bean soup keeps well in the fridge, in an airtight container, for up to 3-4 days. Add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil. Once oil is shimmering, add the onions, carrots, and celery. Bring to a boil, lower the heat to a simmer, cover, and cook for 15 minutes. 1. Add tomato paste, cubed chicken breast, kosher salt and spice ball. Meanwhile, melt remaining 3 tablespoons butter. In a 4-quart saucepan, combine the broth, 2 cups of water, the chopped chard stems, the beans, tomatoes, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cut chard stems into 3/4-inch slices. 3 cloves garlic, minced. Add the beans, Swiss chard, and broth. Season with red pepper flakes, salt and pepper and add in the vegetable (or chicken) broth. Let sit at least an hour until soup is ready. Stir in cherry tomatoes. 1 large onion $.67. Add the garlic and cook for another minute. EASY CHARD AND WHITE BEAN SOUP c. olive oil1 large Vidalia onion, diced3-4 celery stalks, dicedKosher salt2 (15-oz.) Step 2. Add chopped swiss chard leaves, a pinch of salt and cook, stirring, until wilted, about 3 minutes longer. ! Cook, stirring occasionally, for 5 to 6 minutes. Combine remaining 1 tablespoon oil and remaining 1 teaspoon garlic in a bowl; drizzle over bread. This easy chard preparation comes together quickly: You'll brown some garlic and the chard stems, then toss in jar roasted red peppers, drained and roughly chopped4 T. minced garlic1 whole garlic c. chopped fresh cilantro or parsley1 bunch Swiss chard, leaves roughly choppedBlack Add the half and half to the beans. Rich braised duck and creamy polenta need something green for balance. Add the white beans to the chard mixture and cook for about 3 minutes. 2 15.5-ounce cans cannellini beans $1.98. Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat until shimmering. Remove thyme and bay leaf. Cost per meal $ 3.38 Calories per serving of The BEST Swiss Chard Soup. Maintain a simmer for about 10 minutes. Instructions Checklist Step 1 Heat the oil in a large saucepan until shimmering. Add salt and pepper to taste and cook for about 35 minutes. Instructions. Add leek, carrot, and garlic; cover and cook 5 minutes or until tender. Step 3. We wish you all the best on your future culinary endeavors. Add the bacon and cook until beginning to crisp. Add squeeze of lemon. Add Swiss chard and chicken stock, cover, and steam until chard is tender, about 10 minutes. Once hot, add olive oil then garlic, onion and carrots. Cover the pot again and let it cook for ten more minutes. This light, creamy white bean soup is richly flavored thanks to plenty of beans, veggies and Parmesan cheese. Blending half of the soup at the end adds its signature creaminess without adding cream. Heat oil in a large pot over medium-high heat. Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Cook over low heat for 8 minutes. Place bread pieces on a foil-lined baking sheet. Stir in the garlic and cook, uncovered, until fragrant, about 3-4 minutes. Add garlic; saute 1 minute longer. Add the reserved chard stems, onion, and garlic and Turn heat to low and cook, partially covered, until vegetables are meltingly tender, about 45 minutes to 1 hour. 3 stalks celery $1.99. Cook Time: 30 minutes. Step 5: reduce the heat, cover the pot and let it simmer for about 20 minutes. Finish: Add half and half, salt, pepper, and lemon juice to taste. Preheat the oven to 200C with a shallow baking tray inside. Sprinkle the bread cubes with the garlic, rosemary, salt and pepper then drizzle the olive oil over. Move mixture into a large pot. Add chard stems and pasta when soup boils. Add the onions and saute for 3-4 minutes until they begin to become transparent then add the garlic and cook another 2-3 minutes until the garlic becomes fragrant. Add beans and reduce to a bare simmer. cans cannellini beans, drained and rinsed 4 c. chicken broth 1 (12-oz.) Add broth, beans, chard, bay leaves, and salt and pepper. Then cook for 15 minutes. Add chard leaves and let cook for 5 more minutes. Repeat with remaining swiss chard in two more batches. Add onion; saut 6 minutes. If using a more delicate green, such as spinach, add right before serving. Mix with your hands so that each cube is Reduce heat to low; cover and simmer 10 minutes. Bring to a boil, then reduce and cover until beans are soft, about 1 hour. To quick-soak beans: Cover beans with cold water by 2 inches in a 5- to 6-quart pot and bring to a boil, uncovered. Coarse sea salt Step 2. Directions. Cover and cook on high for 4 hours or until beans are tender. 2 Tbsn olive oil. Add squeeze of lemon. Heat a large soup pot over medium heat. Bring to a simmer and cook, swirling pan and scraping up any stuck-on bits with a wooden spoon, until wine has emulsified with olive oil and mixture is slightly reduced, about 30 seconds. Add the broth, beans, tomatoes, basil and garlic and simmer, partially covered, until the beans are tender, about 1 hour. Heat the oil in a large pot over medium-high heat. Add the chard and cook until wilted, about 3 minutes. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the chard leaves and cook uncovered for 5 more minutes, stirring once or twice. Add beans along with both chicken stock and water and bring to a boil. Add the spinach mixture to 6 quart Dutch oven or heavy pot. Return soup to the sauce pan. Add the chard ribs Add kale and white beans and simmer for another 5-10 minutes. Method: In a large, heavy-bottomed pot, heat oil over medium-high heat. Add the beans, Swiss chard, vegetable broth, corn (if using), macaroni pasta, Italian seasoning, salt, and pepper to the pot, stirring to combine them. Bring to a boil, then reduce to a medium simmer. Heat for 8 to 10 minutes, until macaroni and chard are both cooked. Serve and enjoy your white bean and Swiss chard soup. Add the broth, Swiss Increase the heat to bring the soup up to a simmer. Heat the oil in a large pot over medium-high heat. Instructions. Pour the pureed soup back into the remaining soup in the pot; stir to combine. In a large pot over medium heat, cook bacon until crisp, stirring frequently. Remove from the heat. In a very large stockpot, heat 2-3 tablespoons of olive oil over medium-high heat. Step 4: pour in coconut milk and vegetable stock and add cannellini beans. Preheat broiler with oven rack in top position. Step 3. Place leek mixture in a 5-quart slow cooker. Stir. (Use caution when blending hot liquids. Saute aromatics: In a large pot or Dutch oven,heat olive oil on medium heat. Add the onions and saute until tender, about 5 minutes. Enjoy! Of course, it is a very hearty soup, and we wouldnt have it any other way. Add the thyme and cook for 2 minutes. If there is a lot of fat, spoon off most of it, leaving just a thin film in the pot. Easy Chard and White Bean Soup Author: Alice Morrow Easy Chard and White Bean Soup Ingredients c. olive oil 1 large Vidalia onion, diced 3-4 celery stalks, diced Kosher salt 2 (15-oz.) Heat 3 Tbsp. Add the chopped garlic and cook for an additional minute. Ingredients Beans should be almost soft but still have a small bite to them. Add nutmeg and flour and stir to combine. White Bean Soup with Escarole Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. Continue to cook, stirring occasionally, for 10 minutes. 2 Tbsn olive oil. Add tomatoes, onion, and garlic to the bacon fat. Chop chard stems into fine slices (stems parallel to your body). Add the sausage and break it up into small pieces with a wooden Add the onions to the pot. Add the pancetta, shallots, carrot, and garlic, and cook, stirring occasionally, until the pancetta is crisp, about 5 minutes. jar roasted red peppers, drained and roughly chopped 4 T. Add 1 tablespoon oil to pan; swirl to coat. Bring to a boil and reduce to a simmer. Preheat broiler with oven rack in top position. Add the 5 cups of liquid. Bring the soup to a simmer and cook gently for 10 minutes over low heat. Add the beans, the lamb, the cilantro, turmeric, salt, and pepper. Cook for 1 minute. Add the minced Once beans are tender and soup is to desired consistency, add salt/pepper to taste. Discard the bones and add the chicken back to the soup. Then stir again and simmer for 2 minutes or until the wine has mostly evaporated. 1 large yellow onion, finely diced. Stir until combined and continue cooking 3 to 4 minutes. Add the wine, tomatoes or passata, squash and stock and bring to the boil Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper Add the vegetable broth, tomatoes, bay leaves, thyme, basil, salt, and pepper. The next day, drain the beans, reserving 2 cups of liquid. 4 cups low-sodium chicken broth $2.49. Stir in broth, water, the soaked beans, bay leaves, and Parmesan rind, if using. Step 3. What is the recipe for kale and white bean soup? In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic and thyme and cook, stirring constantly, until garlic is fragrant but not browned, 1-2 minutes longer. Boil beans, uncovered, 2 Add the tortellini and cook for 8 minutes. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Add in the thyme and bring to a boil. 1 bunch cilantro $.99. Step 3. Add the 2 cans of drained beans to the pan and stir to coat in the olive oil. Place a clean towel over the opening. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Add the squash and stir, scraping up any brown bits from the bottom of the pot. Ladle soup into bowls and top each serving with Parmesan cheese. Add onion, carrots, and celery; cook until starting to soften, about 8 minutes. Heat the olive oil in a large pan over low heat, and saut the onions for 5 minutes. Add onion, garlic, jalapeo, ginger, 1 tsp. Turn the heat up to medium, and add in the garlic. In a blender, puree the soup in batches, leaving some texture, and return the soup to the pot. Add the chopped onions, carrots and celery and saut for about 5-7 minutes until the onions are soft and translucent. Add red pepper flakes and continue to cook, stirring, until fragrant, about 30 seconds. Add 1 cup of vegetable broth and nutritional yeast. Add stock to roux gradually, stirring until slightly thickened and smooth. With Add chard to the vinegar mixture and stir to combine. Add chard leaves; simmer until wilted, 3 to 4 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes. 1 large yellow onion, finely diced. Cook until liquid has evaporated, about 3 minutes. Add beans and chopped bacon. 1 lemon $.48. Find healthy, delicious bean soup recipes including black bean, lentil and white bean soup. Directions Heat a large Dutch oven or pot over medium-high heat. Reduce heat to medium-low and simmer for 20 minutes. 2. Place bread pieces on a foil-lined baking sheet. Raise the heat, bringing the mixture to a boil. Heat the olive oil over medium heat in a large soup pot. Add beans, garlic, tomato paste, potatoes, rosemary and a pinch of salt and pepper Stir in the wine, toss well and simmer until it has evaporated Add vegetable broth, frozen spinach and cook until the potatoes are soft Taste and adjust the seasoning Serve with a drizzle of olive oil, black pepper, and crusty bread. Stir together for one minute. Plate soup, adding pickled chard stems and grated parm. Let sit at least an hour until soup is ready. Stir often. Stir in garlic, chopped swiss chard stems and cook until softened, about 3 minutes. Stir to melt the cheese and wilt the spinach. Let cook for 5 minutes or until soft, then add in the garlic, cook 30 seconds until fragrant. Add the vegetable broth, water, white beans and Parmesan cheese rind. 2 garlic cloves, minced. In another large pot, melt butter and stir in flour to make roux. Cut the bread into approx 1cm cubes and put into a bowl. Blend soup in a high speed blender or an immersion blender until thick. Step 3. Cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons. Increase heat to medium-high and add wine. Preheat oven to 350F. Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. Add sausage and cook until browned and cooked through, about 7 minutes. Let cook for 5 minutes or until soft, then add in the garlic, cook 30 seconds until fragrant. Sprinkle in seasonings: Add in garlic cloves,rosemary,chili flakes,salt and a few turns of cracked black pepper. Morton kosher salt, and a 2 leeks, thoroughly washed and finely chopped. Combine remaining 1 tablespoon oil and remaining 1 teaspoon garlic in a bowl; drizzle over bread. 1 bunch Swiss chard $1.99. Season with red pepper flakes, salt and pepper and add in the vegetable (or chicken) broth. Add in the thyme and bring to a boil. Then pour in the white wine, stir and cook for 1 minute. Add more olive oil if needed. In a large pot, heat the oil. Add tomato paste, thyme and rosemary. Add the beans, onion, garlic, and chicken broth to a large slow cooker. Add chard and cook for 5 minutes more. Add VOILA! 1 bunch swiss chard, or other hearty green, such as kale, collard greens, or spinach, destemmed, leaves roughly chopped. Cover and bring to a simmer over medium heat. Stir in the tortellini and sliced Swiss chard leaves and cook according to the time on the package instructions until the tortellini are al dente (mine was 3 minutes). 1 bay leaf. 2 garlic cloves, minced. Add the chopped onion and cook for 3-4 minutes until softened. At this point, add pasta to the boiling water and cook until al dente. Simmer 30 minutes. Broil 2 minutes or until golden, stirring once after 1 minute. Makes 6 servings. Prepare the ragout: Heat a large nonstick skillet over medium. 1 Ham Bone w/ meat 8c Chicken Bone Broth; 1.5c Small Navy Beans, soaked 10oz Chard, or spinach 3 Bay Leaves 5 Peppercorns, crushed 2 1 bay leaf. This creamy white bean soup with kale is simple and quick to make. It has a little bit of zing, spice, but its mellow and down to earth too Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery to the pot and stir. Saut the vegetables until lightly softened and translucent, about 5 minutes. Add oil; swirl to coat. INGREDIENTS. Place chopped kale and nacho cheese seasoning in a small bowl. Reduce the heat to Remove the pot from the heat. Healthier recipes, from the food and nutrition experts at EatingWell. Add oil in a large heavy pot over medium-high. Step 4. Set over medium-high heat and add the pasta and remaining chard. 2. Remove pan from heat, and remove the thyme springs. Stir in chard and beans; simmer 10 minutes. Add potatoes; bring to a simmer over low heat. Season with salt and pepper and serve. Season with red pepper flakes, ham seasoning packet, salt, and pepper. Heat oil in a large pot or Dutch oven over medium heat. Stir in garlic; cook until fragrant, about 1 minute. Reduce heat to medium-low; simmer 7 minutes. cans cannellini beans, drained and rinsed4 c. chicken broth1 (12-oz.) 32 calories of Beans, great northern, (27.44 grams) 16 calories of Olive Oil, (0.13 tbsp) 13 calories of Soup, chicken broth, canned, less/reduced sodium, (0.75 cup) 1 Ham Bone w/ meat 8c Chicken Bone Broth; 1.5c Small Navy Beans, soaked 10oz Chard, or spinach 3 Bay Leaves 5 Peppercorns, crushed 2 Remove the chicken and using two forks, pull the meat from the bones. Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Add beans, broth, and chard leaves and bring to a gentle boil. Continue to simmer for 20 minutes. This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! The best part, though, is dipping crusty bread into the delicious broth! Coarse sea salt Prep Time: 20 minutes. Whisk in the second cup of vegetable broth. 1/4 cup olive oil. Stir in stock, 2 cups water, and potatoes; bring to a boil. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.) Cook for 10-15 minutes or until potatoes are tender. I cooked the hot italian sausage until mostly browned, added the onion and seasoned with garlic powder (didnt have minced) and alittle onion powder. loose Italian sausage 1 c. chopped onion 2 garlic cloves, minced 6 c. chicken broth 1 large bunch of Swiss chard 1 can Northern beans, drained and rinsed Salt and black pepper Grated Parmesan In a large dutch oven cook sausage, onions and Add the white beans and torn kale leaves, and continue to simmer until warmed through, about 3-5 minutes. Advertisement. Add the carrots and saute for an additional 3 minutes. Heat the olive oil in a large soup pot. Total: $13.53. To pickle chard stems, add vinegar, salt and sugar in a small bowl. Broil 2 minutes or until golden, stirring once after 1 minute. Pass through food mill or blender; add heated milk and cream. Saut for 1 minute. Serve warm with crusty bread. Add beans and chard leaves, return to a simmer, and cook, stirring occasionally, until chard is wilted, 5-7 minutes. Place 1 1/2 cups soup in each of 4 bowls; top evenly with bread pieces. Serve with buttered toast and enjoy! Now add the leeks and cook over medium low heat until translucent. Add the beans to the skillet, along with the vegetable stock/water. Do not brown. Bring the mixture to a boil. Add the garlic and onions and cook, stirring regularly, until the onions start softening, about 5 minutes. Add the onion, 1 tablespoon of the minced garlic and a pinch of crushed red Blend until smooth. Dice the tomatoes and spinach into bite sized pieces and add to the pot of beans. Add beans, broth, and bay leaf. 2. Add chard to the vinegar mixture and stir to combine. Add chard and simmer until chard is tender, about 5 minutes. Step 6: Lastly, add chopped Swiss chard and season with salt.