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White Bean and Chard Soup

  • Servings:

    Makes 8 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    70 minutes


2 tsp. Olive oil
1 large Spanish onion, chopped
1 head fennel, diced small
1 bunch chard, well washed, stems and leaves chopped separately
3 carrots, diced
2 celery stalks, diced
4 garlic cloves, thinly sliced
2 (16 oz.) cans white beans, rinsed and drained
8 cups low-sodium vegetable broth
1/4 cup finely chopped fresh basil leaves
1/4 cup grated parmesan cheese
lemon wedges
White Bean and Chard Soup


1. Heat a large stockpot over medium heat and add the oil. When oil is hot, add onion, fennel, chard stems, carrots, celery, and garlic and cook until tender, about 10 to 15 minutes.
2. Add beans, broth, and chard leaves and bring to a gentle boil. Maintain a simmer for about 10 minutes. Turn heat to low and cook, partially covered, until vegetables are meltingly tender, about 45 minutes to 1 hour.
3. To serve, ladle soup into bowls. Sprinkle with basil, and serve Parmesan and lemon wedges on the side.
Source: fresh magazine January, February 2010


Nutritional Facts
Servings Makes 8
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 23 kcal (0%)
Total Fat 3 g (4%)
Saturated Fat 1 g (3%)
Cholesterol n/a
Sodium 190 mg (8%)
Total Carbohydrates 34 g (11%)
Dietary Fiber 8 g (32%)
Protein 10 g (17%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a