White Bean-Chard Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.
  3. Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.

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