Creamy White Bean Soup with Swiss Chard

soup-main

I had a huge amount of swiss chard in my kitchen. I was going to turn it into a stir fry, but the wintery weather got the better of me. I decided to come up with a soup recipe that would work with what I had on hand.

swiss-chard-2

My daughter loves spinach in her soup. I had a hunch that the swiss chard would be a good stand-in. So I got to work.

I sauteed some onions and garlic in some olive oil and added in some rosemary and two cans of cannellini beans.

beans

I then added some vegetable broth to the mixture and let it come to a boil. I let the soup simmer on the stove on low for about an hour.

While the bean soup cooked, I worked on the swiss chard. I chopped up some washed swiss chard. Then, I sauteed some shallots and garlic with some salt and pepper. I used lots of garlic. I added the chopped swiss chard to the pan and let that cook for a few minutes. Swiss chard takes about 5 minutes or so to be cooked. Once it was softened, I set it aside for when the soup was done.

swiss-chard-cooking

Once the beans were cooked through, I took out my immersion blender and pureed the soup mixture. I made sure to puree everything, giving it a velvety and creamy texture. Once that was done, I added the swiss chard to the pot.

soup-pot

This soup took about an hour from start to finish. Woot woot! And my daughter approved. She’s my toughest critic!



 

Creamy White Bean Soup with Swiss Chard
 
Author:

Ingredients
  • 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
For the Swiss Chard:
  • 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

Instructions
  1. Start by heating up the olive oil in a medium size soup pot.
  2. Add in the onions and garlic, drained beans, salt, pepper and rosemary and saute another 5-7 minutes.
  3. You want the garlic and onions to soften a bit and get fragrant.
  4. Add in the vegetable broth and bring to a boil.
  5. Cover and let the mixture simmer.
  6. While the beans cook, work on the swiss chard.
  7. In a large saute pan, heat up the olive oil.
  8. Add in the shallots and the garlic and cook for a couple of minutes.
  9. Add in the chopped swiss chard, the salt and pepper and stir a bit and let it soften – stirring a every couple of minutes.
  10. The swiss chard process should take about 5-7 minutes.
  11. Turn off the heat and set the swiss chard to the side.
  12. Let the bean soup mixture cook for a total of about an hour. The beans should be pretty soft.
  13. Using your immersion blender, puree the soup completely. The beans will give the soup a very creamy and velvety texture.
  14. Once the soup is pureed, stir in the cooked swiss chard.
  15. Serve and enjoy!

white-bean-soup

White Bean and Kale Soup

white-bean-soup

My daughter came home from a friend’s house and excitedly told me all about the Olive Garden soup she had just eaten for dinner. I don’t think I’ve been to Olive Garden since I was about ten-years-old. I definitely didn’t remember any soup. The friend’s family knows that we don’t eat at Olive Garden and they understand that Gila is a vegetarian. After a moment of panic, I composed myself and asked her to tell me more. She happily told me about this amazing soup filled with spinach, potatoes and delicious broth. For days after, she asked me if I had made my version of the soup yet. I had just finished a marathon soup cooking session. My freezer was already bursting with various soups. I wasn’t ready to make another soup.

As they often do, circumstances change. In the middle of the work day, I quickly texted my husband and asked him what he thought I should prepare for dinner. With a groan, he told me all about his two root canals from earlier that morning and then fast forwarded to the part where he told me that all his jaw could handle was some warm soup. He told me not to worry. He assured me that he would just venture out to a local take-out place and buy something. I couldn’t let that happen. I decided that this was the night to make the soup of Gila’s dreams.

I had some kale in the fridge that needed to be used up.  I decided that it would be perfect in place of the spinach. I also had a ziploc bag of already cooked white beans in the freezer. I set off to make my version of this Olive Garden Soup. Amazingly, I was successful. Gila went to bed with a full and happy belly and Jason happily had three bowls of soup. This hearty soup is a winner and will definitely be made again!

White Bean and Kale Soup
 
Author:

Ingredients
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 4 carrots, cut up
  • 4 stalks of celery, chopped
  • 5 cloves garlic, chopped
  • 2 tsp. salt
  • 2 tsp. fresh ground pepper
  • 3 small potatoes, peeled and sliced (I used purple, but you can use your preference)
  • 1 bunch of kale, washed and trimmed and chopped
  • 2 cans of white beans, rinsed and drained
  • 1 can of diced tomatoes
  • 2 tsp. basil
  • 2 tsp. oregano
  • 2 tsp. thyme
  • 6 cups of vegetable broth
  • 3 cups water
  • Additional salt and pepper as needed
  • Soup noodles (alphabet or any variety will do) optional

Instructions
  1. Heat up the olive oil in a large soup pot
  2. Add in the onions, carrots, celery and garlic and cook a few minutes to soften.
  3. Stir in the salt and pepper
  4. Add in the kale and the potatoes and the kale and cook a couple of minutes
  5. Add white beans, tomatoes, broth and the water – along with the spices
  6. Bring the soup to a boil
  7. Turn the heat down and let simmer while covered for at least an hour.
  8. If you’d like some noodles in your soup, add them about 15 minutes before serving.
  9. Taste and adjust seasoning.
  10. Serve and enjoy!

white-bean-soup-in-spoon

Veggie Chili with Soyrizo

It was a veggie chili kind of day today.  Been pouring on and off all day. I’ve been wanting to make a big pot of chili for a while now. It finally happened today. Woke up to some crazy rain this morning. 

The ingredients can usually be found in my pantry. No reason not to hold off any longer. Chili is also a cheap and easy meal that goes a long way. Throw in some brown rice, cheddar cheese, and sour cream – and everyone’s happy.

Veggie Chili with Soyrizo

1 tbsp. vegetable oil
1 package of soyrizo (trader joe’s or friedas brand)
1 red onion, chopped
1 small yellow onion, chopped
5 cloves of garlic, chopped
6 medium baby bella mushrooms, chopped
1.5 cups assorted chopped peppers
1 jalapeno, chopped
1 medium zucchini, chopped
4 cans of beans – kidney and black bean combo
28 oz. of chopped tomatoes
2 tbsp. good balsamic vinegar
1 tbsp. chili powder
1 tbsp. cumin
salt, to taste

In a large pot, heat the oil.  Crumble up the soy chorizo and add it to the pot. Cook on medium-high for a few minutes. 

Add in all the chopped veggies and cook for around 5-10 minutes on medium high. Let all the veggies soften.

Add in the beans and the spices and stir a bit.  Add in the tomatoes. Add in the balsamic. Let the mixture come to a boil.  Cover the pot and let everything cook and simmer for about an hour. Add salt to taste.

Serve over brown rice with whatever toppings you desire. We enjoyed our chili over some brown rice tonight with some salad on the side.

Enjoy!

IMG_0281
1 2