White Bean Soup With Swiss Chard
Recipe: #9130
April 19, 2013
"This is a nice, healthy, pleasantly peppery 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. It's not as good with canned beans. Adapted from the CA Heritage Cookbook."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (396.7 g)
- Calories 383.5
- Total Fat - 19.2 g
- Saturated Fat - 8.1 g
- Cholesterol - 34.8 mg
- Sodium - 537.2 mg
- Total Carbohydrate - 36.6 g
- Dietary Fiber - 9.3 g
- Sugars - 13.3 g
- Protein - 16.8 g
- Calcium - 336.4 mg
- Iron - 1.5 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the beans in a large pot and cover with water. Let them soak overnight.
Step 2
The next day, drain the beans, reserving 2 cups of liquid.
Step 3
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.
Step 4
Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.
Tips
No special items needed.
1 Reviews
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