White Bean-Chard Soup

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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.

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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.

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Very tasty. I love bean soups because it fills you up without filling you out.

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We loved this soup! It's simple, and nutritious and full of flavor...the perfect combo. I doubled the chard, used "better than broth" bouillon since we are veggies. I separated the leaves from stems, chopped 1/2 of the stems and added to onion/celery saute. Instead of serving with lemon wedges I just added 1-2 T lemon juice to pot just before serving. It was the perfect enhancement to an already great pot of soup.

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This soup was fabulous, but I had to make some alterations based on what I had on hand. I used 2 cans of kidney beans instead of the cannelini and in my haste to make it didn't drain or rinse the beans. I also didn't have any fresh cilantro on hand but did have the frozen cubes of cilantro available at Trader Joe's. I used 9 cubes for the 1/4 cup. Otherwise I made it according to the recipe and will keep it for future soups with Chard. Loved every spoonful, the flavors couldn't have been better!

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I agree with the reviewer who thought this was missing something... it was kind of bland. I'm vegetarian so I used vegetable stock instead of chicken; maybe that is why. I ended up using quite a bit of salt to compensate for the lack of flavor. The lemon in it was good though. My boyfriend really like it. So it was a toss up. I will say that 3 tbs of oil with the chard seems like way too much; I only used 2 and it was still oily.

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I think this soup is missing something. It's a good base but needed a bit of doctoring it. I am thinking of adding browned sausage to the leftovers. I made this recipe because I got some chard in a CSA and wasn't sure what to do with it.

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This was a good, hearty soup but with a flavor all its own! Not your traditional bean soup. Lots of garlic and Mediterranean flavors from the peppers. Yum!

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Just made this recipe for dinner tonight. Looking for ways to add more greens and this looked interesting. I used 2 full stalks of celery with leaves attached instead of just 3 naked stalks. I think the fresh garlic is key and would definately add a squeeze of lemon juice from the lemons when served. The flavors of garlic, cilantro and roasted red peppers gave this soup a sophisticated flavor missing in so many soups I've tried. The garlic rubbed sour dough toast is great for dipping. Will definately be making this again.