CHARD AND WHITE BEAN SOUP
A steamy bowl of this on a cold, rainy day is SO comforting. I serve this with crusty bread and a simple salad.
Provided by Hey Jude
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine bacon, onion, garlic, nutmeg and red pepper flakes in a 4-qt saucepan; cook over medium heat, stirring frequently, until onion is softened, 4 to 5 minutes.
- Add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil.
- Cut chard stems into 3/4-inch slices.
- Cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons.
- Add chard stems and pasta when soup boils.
- Reduce heat to medium-low; simmer 7 minutes.
- Add chard leaves; simmer until wilted, 3 to 4 minutes.
- Add sage; remove from heat.
- Ladle soup into 4 bowls and drizzle with olive oil.
Nutrition Facts : Calories 274.4, Fat 6.8, SaturatedFat 1.7, Cholesterol 14.8, Sodium 210.7, Carbohydrate 37.6, Fiber 5.6, Sugar 2, Protein 18.4
WHITE BEAN-CHARD SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
TUSCAN CHARD AND CANNELLINI BEAN SOUP
This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).
Provided by Callinectes Sapidus
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
- Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g
WHITE BEAN SOUP WITH SWISS CHARD
This is a nice, healthy, pleasantly spicy and warming stew like soup. This can also be done in a crock pot but will take all day. The cooking time does not reflect the overnight soaking of the beans. This recipe can also be made with spinach but I don't think it would be as good.
Provided by Engrossed
Categories Chard
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the beans in a large pot and cover with water. Let them soak overnight.
- The next day, drain the beans, reserving 2 cups of liquid.
- In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
- Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.
Nutrition Facts : Calories 134.8, Fat 7.1, SaturatedFat 1, Sodium 98.3, Carbohydrate 15.5, Fiber 4.1, Sugar 3.5, Protein 4
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CHARD AND WHITE BEAN SOUP RECIPE | MYRECIPES
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- Rinse chard well and trim off and discard discolored stem ends; tear leaves from stems. Thinly slice stems crosswise; cut leaves into 1-inch pieces.
- Pour oil into a 4- to 5-quart pan over medium heat. Add chard stems and garlic; stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water (see notes). Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.
- Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2 cup parmesan cheese and add salt and pepper to taste. Ladle into bowls; offer more parmesan to add at the table.
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- Rinse chard well and trim off and discard discolored stem ends; tear leaves from stems. Thinly slice stems crosswise; cut leaves into 1-inch pieces.
- Pour oil into a 4- to 5-quart pan over medium heat. Add chard stems and garlic; stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water (see notes). Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.
- Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2 cup parmesan cheese and add salt and pepper to taste. Ladle into bowls; offer more parmesan to add at the table.
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