Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 3 stalks celery, diced
- Kosher salt
- 2 15.5-ounce cans cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 12-ounce jar roasted red peppers, drained and coarsely chopped
- 5 cloves garlic (4 minced; 1 whole)
- 1/4 cup chopped fresh cilantro
- 1 bunch Swiss chard, leaves roughly chopped
- Freshly ground pepper
- 4 thick slices sourdough bread
- Lemon wedges, for serving (optional)
Directions
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.
Per serving: Calories 484; Fat 19 g (Saturated 3 g); Cholesterol 25 mg; Sodium 1,563 mg; Carbohydrate 58 g; Fiber 11 g; Protein 21 g
Photographs by Antonis Achilleos

Photo: White Bean-Chard Soup Recipe

















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By GailRomig
Central PA
on March 02, 2013
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Delicious soup! Very easy to prepare. I substituted kale for the Swiss chard. Yum! I did not serve with the lemon slices; they weren't missed.
By lwyoung1955_4976869
Petoskey, MI
on November 06, 2012
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Maybe I give this soup five stars because I've changed it quite a bit! I add the meat of two cooked boneless, skinless chicken breasts. I use only 1 can of beans and 1/2 jar of roasted peppers. I use 1 teaspoon of minced garlic and only 2 T of finely chopped cilantro. I add some Italian seasoning to the soup and throw in 2 bay leaves while it is simmering.
By rethahill
on April 01, 2012
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Very tasty. I love bean soups because it fills you up without filling you out.
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