Baby it’s Cold outside and maybe this is just the thing we need! Loaded with Swiss chard and cannelini beans, Tuscan Swiss Chard and Beans Soup is just the perfect soup to make for a busy weeknight meal. A delicious blend of Swiss chard, cannellini beans, garlic, extra virgin olive oil, vegetable broth and fresh ripe tomato, this recipe is similar to our mom’s escarole and beans soup, only my family thinks this Swiss Chard and Beans Soup is sweeter tasting, more flavorful and melts-in-your-mouth. Easily prepared and ready in 30 minutes, makes this the best soup to serve all winter long!
Packed with nutrients, Swiss chard contains high amounts of vitamin A, C and K along with magnesium, iron, potassium and dietary fiber. Plus, white beans are a wonderful source of protein and fiber. In addition, they help lower cholesterol and regulate blood sugar levels.
Swiss chard and beans soup makes a cheap meal that is quick and satisfying. And it will feed a hungry family in a hurry!
A Win-Win all the way!!
When Purchasing Swiss Chard look for Swiss Chard that:
leaves are a bright green color
its white stalks are long and thin (not wider than 1 inch)
leaves should be crisp and healthy looking – not wilting
no yellowing or discoloring found in neither the leaves or stalks
Here’s a Tip: When I can’t find fresh looking Swiss chard at the market, I ask someone in the produce section if they are willing to bring out a new box of fresh ones, and without a hesitation, they comply.
As soon as I get home, I start to prep my Swiss chard for this soup.
For this recipe, finely chop Swiss chard, about 3/4 -inch to 1-inch wide. Rinse then drain in a colander and set chard aside. Then get started on making the soup.
First, saute some garlic in olive oil and add pepper flakes. Toss in the Swiss chard, then the beans followed by the seasonings, broth, water and chopped tomato. Allow the soup to simmer for a few minutes more and it’s ready!
Besides the healthy greens in this soup, cannellini beans are perfect for this soup since they don’t need a long time to simmer to soften and they’re sweet in flavor. Great Northern beans will work as well. Also, adding in 1 chopped tomato adds not only a little color but enhances the flavors in this the soup as well.
Tuscan Swiss Chard and Beans Soup is perfect for those meatless meal nights, and if you have leftovers, it reheats beautifully.
Try this recipe, it won’t disappoint.
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Looking for more recipes with Swiss chard ? Try these:
- 2 bunches of Swiss Chard
- ¼ cup extra virgin olive oil
- 4 garlic cloves - sliced
- ⅛ tsp. crushed red pepper flakes
- 2 cans (15-ounce) cannellini beans or great northern beans - rinsed, drained
- 1 + ½ tsp. salt
- ⅛ tsp. garlic powder
- dash of dried oregano
- 2 cups water
- 2 cups vegetable broth
- 1 ripe tomato- chopped
- fresh cracked black pepper to taste
- Optional: 1 Parmigiano-Reggiano rind
- Thinly chop the Swiss Chard and submerge into a large pot of cold water, rinse under running water as needed and transfer to a colander to drain. Do the same with the second bunch. Set aside.
- In a large sauce pot, heat olive oil over medium heat, add the garlic and red pepper flakes and saute the garlic for 2 minutes to soften. Turn off the heat. (have the lid to the pot nearby)
- Toss in the wet Swiss Chard and cover with the lid. Turn back on the heat, on medium heat. Allow the chard to saute and simmer for about 5 minutes. Stirring occasionally. The liquid on the bottom with be watery and that's good. Add salt, garlic powder and dried oregano.
- Add the beans. Cover again with lid, and allow the beans to saute with the chard for 2 minutes. Add an additional tablespoon of extra virgin olive oil to the chard and beans.
- Pour in the water and vegetable broth and bring to a low simmer. Then toss in the chopped tomato.
- Cover with lid and simmer the soup for 8 minutes more. Turn off the soup. Here is where you can drop 1 rind of Parmigiano-Reggiano into the soup. Leave it in the soup for 10 minutes. It will slowly melt and give more flavor to this soup. Then fish it out and discard before serving.
- Taste and season with black pepper to taste. Feel free to add more salt, if you prefer.
- Yields: 4 to 6 servings.