Creamy White Bean Soup with Swiss Chard
- 1 tbsp. olive oil
- 2 small onions, chopped
- 5 cloves garlic, chopped
- 2 cans cannellini beans, rinsed and drained
- 3 tsp. salt
- 3 tsp. fresh ground pepper
- 3 tbsp. fresh rosemary, chopped
- 4 cups vegetable broth
- 1 tbsp. olive oil
- 1 shallot, chopped
- 5-6 cloves garlic, chopped
- 2 tsp. salt
- 2 tsp. ground pepper
- 1 big bunch of swiss chard, stems trimmed off, washed and chopped (about 4-5 overflowing cups)
- red pepper flakes (optional)
- additional salt and pepper as needed
- Start by heating up the olive oil in a medium size soup pot.
- Add in the onions and garlic, drained beans, salt, pepper and rosemary and saute another 5-7 minutes.
- You want the garlic and onions to soften a bit and get fragrant.
- Add in the vegetable broth and bring to a boil.
- Cover and let the mixture simmer.
- While the beans cook, work on the swiss chard.
- In a large saute pan, heat up the olive oil.
- Add in the shallots and the garlic and cook for a couple of minutes.
- Add in the chopped swiss chard, the salt and pepper and stir a bit and let it soften - stirring a every couple of minutes.
- The swiss chard process should take about 5-7 minutes.
- Turn off the heat and set the swiss chard to the side.
- Let the bean soup mixture cook for a total of about an hour. The beans should be pretty soft.
- Using your immersion blender, puree the soup completely. The beans will give the soup a very creamy and velvety texture.
- Once the soup is pureed, stir in the cooked swiss chard.
- Serve and enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2014/12/creamy-white-bean-soup-with-swiss-chard.html
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