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.

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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

Chilled Pea and Basil Soup

chilled-pea-soup

This month’s Kosher Connection link-up features chilled soups.  It’s June, and the weather is heating up. Always happy to have a cool treat.

I love challenges like this. I never really make cold soup. I do love a good gazpacho every so often, but chilled soups don’t really happen in this kitchen. If I made hot chicken soup every week in the summer, nobody would complain. We’re just a warm soup kind of family and a little heat doesn’t usually stop me. Myself excluded that is. I’m not in to warm soups on a hot day.

This challenge got me thinking about different flavors that I love. I wasn’t going to do a gazpacho. That’s been done. I have several friends that love chilled fruit soups, but that’s just not me.  I thought about the various herbs that I have growing on my deck and then looked to the beautiful early summer veggies I’ve been seeing at the farmer’s markets. I knew I had to focus on some seasonal vegetables and herbs. At the market today, I came upon some beautiful peas. Yum! These English peas were amazing and so sweet. I then turned to my favorite herb  – my basil plant. I had to turn these two in to soup.

I began by sauteeing up some shallots and garlic in a bit of butter and olive oil. I then added the peas and the chopped basil. After they cook for a few minutes, I added in some vegetable broth and let the soup cook a bit.

peasoupbroth

Once the peas were sufficiently cooked, I pureed the soup with my immersion blender and added some Greek yogurt to the soup.

peasoup-immersion-blender

I removed the soup from the heat and then began to cool it down. If you’d like, you can transfer the soup to a bowl and then sit it over a larger bowl of ice for a quick chill down.

I served the soup chilled with some additional Greek yogurt stirred in. Love the flavor. The sweetness of the peas combined with the basil really work well together. Will definitely make this again.

chilled-pea-soup

Chilled Pea and Basil Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Summer Soups
Serves: 6
Ingredients
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 2 tsp. salt
  • 2 tsp fresh ground pepper
  • ¾ pound English peas (or use frozen petite peas)
  • 1 cup chopped basil
  • 2 cups vegetable broth
  • 2 tbsp. Greek yogurt or sour cream (plus extra for garnishing)
  • additional salt and pepper to taste
Instructions
  1. Heat up the butter and olive oil in a medium-size pot.
  2. Add in the garlic and shallot and saute until soft.
  3. Stir in the salt and pepper.
  4. Stir in the peas and the basil. Saute or a minute or two.
  5. Add in the vegetable broth.
  6. Let the mixture come to a boil. Cover the pot and turn down the heat.
  7. Cook for about 7 minutes.
  8. After about 7 minutes, the peas should be cooked enough.
  9. Use a standard blender or an immersion blender to puree the soup.
  10. Stir in some Greek yogurt.
  11. Taste the soup a bit. Add additional salt and pepper as needed.
  12. Serve the soup garnished with additional basil and yogurt.
  13. Enjoy!

 

Don’t forget to check out some of the other great cold soups as part of the Kosher Connection link-up!

 


VeganMoFo: Red Lentil, Red Pepper and Coconut Soup

Fall is my favorite month. It’s the perfect weather for anything. I throw on some layered clothes, and anything goes (within reason, of course). I am never too hot or too cold. The colors outside are gorgeous.

Fall means that I can play in the kitchen without melting. The stove and the oven can be on – without the air conditioner. The windows are open. The house is perfect.

Fall also means warm foods. Warm foods mean soup. Soup is one of my favorite things.

This soup came about because I needed to use things up and I didn’t want to go to the grocery store. We recently cleaned out our pantry and learned that we have enough red lentils to last a very long time. No idea why I keep buying them. I am doing my due diligence and cooking from my pantry as much as possible.

Was very happy I found that mountain of lentils. This soup was fantastic and I will be making it again.


Red Lentil, Red Pepper and Coconut Soup
Ingredients:

1 tbsp. olive oil
1 large onion, chopped
2 tbsp. ginger, chopped
4 carrots, sliced
4 stalks celery, sliced
1 large red pepper, chopped
2 tsp. cumin
2 tsp. fresh ground pepper
2 tsp. sea salt salt
2 cups dried red lentils, washed and drained
9 cups vegetable broth
1 can diced tomatoes
1 can coconut milk

Directions:

Heat up the olive oil in a large soup pot on medium-high.

Toss in the onion and ginger and saute a minute or two.

Add in the rest of the chopped veggies and the spices.

Cook for about 3-5 minutes, until softened.

Stir in the lentils.

Add in the vegetable broth, coconut milk and diced tomatoes.

Let the mixture come to a boil.

Turn the heat down to medium-low, cover the pot and cook for about an hour so.

After the lentils are soft and cooked through, remove the lid.

Blend about 3/4 of the soup with an immersion blender. Don’t blend it all of the way. You want a few chunks.

Serve or freeze for later use.

You can garnish with some fresh chopped pepper.

Enjoy!

 Red Lentil, Red Pepper and Coconut Soup
veganmofo

Creamy Tomato Tortellini Soup with Pistou


Tonight was a night like any other. With not much time, I needed to execute a decent dinner for two starving children.


I try not to serve ready-made processed food, but I do take the liberty to have shortcuts lying around in wait. I am not ashamed to have some easy, ready-to-go meal starters. Tonight’s meal starter was on of those boxed organic soups. I love them. They aren’t good on their own, but used as a base to something – they work out well. I usually just buy the vegetable broth cartons to keep on hand, but a recent trip to Trader Joe’s had me buying some other flavors to play with.

A quick scan of the pantry and freezer when I got home this evening revealed the perfect quick fix for tonight. We had creamy tomato tortellini soup with a basil pistou. I had everything ready to go! Dinner came together in less than a half hour and the kids were ecstatic with full bellies. I served the soup with some good crusty ciabatta bread and some chopped veggies. Everyone is happy tonight.

Creamy Tomato Tortellini Soup with Pistou
Ingredients:


1 tbsp. olive oil
1 onion, chopped
4 cloves of garlic, chopped
1 carton of tomato soup (I used the boxed Trader Joes)
1 can of chopped tomatoes
2 cups of vegetable broth
1 cup of milk
2 tsp. italian seasoning
1/4 cup chopped basil
salt (to taste)
pepper
red pepper flakes (optional)
1.5 cups of small tortellini
1/2 cup pesto (I prepare in large batches and then freeze in ice cube trays)
Parmesean Cheese, grated


Directions:
In a soup pot, heat the olive oil on medium-hight heat. Add the onions and garlic and saute for 5 minutes on medium.

Add in the canned tomatoes, vegetable broth, milk, and the boxed soup. Add in the spices. With an immersion blender, puree the soup.

Bring the soup to a boil. Add in the tortellini. Let cook for 15-20 minutes or until the pasta is done. If using fresh tortellini, this will only take about 5 minutes.

Serve the soup in a bowl with a spoon of pesto and some grated parmesean cheese. Enjoy!

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