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Soups & stews

White Bean and Chard Soup
2 teaspoons Olive oil
1 whole Large onion, chopped
1 head whole fennel, diced small
1 bunch swiss chard, well washed, stems and leaves chopped separately
3 whole Carrots, diced
2 whole Celery stalk, diced
4 whole Garlic cloves, thinly sliced
32 oz can white beans, rinsed and drained
8 cups reduced-sodium vegetable broth
1/4 cup basil leaf, finely chopped
1/4 cup kraft 100% grated parmesan cheese
1 whole lemon, cut into wedges
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White Bean and Chard Soup

White Bean and Chard Soup

White Bean and Chard Soup
  • Servings:Makes 8
  • Prep Time:20 minutes
  • Cook Time:70 minutes
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