White Bean and Chard Soup

We just got back from a week of total gluttony in California, and I've been feeling the need for some veggies and fiber.  Last night we had a big veggie stir fry with kale, carrots, onions, broccoli, cabbage and just a little chicken.  I had a big salad for lunch today, with baby greens, cabbage, carrots and black beans.  And tonight's menu:  beans and greens. 

 Oh this was so simple - but so good!

White bean and chard soup:
  • 1 onion - diced, sweated in a little olive oil
  • 1 bunch of red chard - chopped, cooked down a bit with the onions
  • 2 cans of white kidney beans (aka cannellini beans) - when I make soup with canned beans I don't drain or rinse the beans, I just dump them in and use the liquid in the soup, I like the beany flavor.
  • 1 quart of good chicken stock
  • 5 or 6 pieces of cooked bacon, chopped
  • 1 clove/tsp of crushed garlic
  • a little salt and pepper
Throw it all in the pot and simmer all afternoon.  This was even better than I thought it was going to be.  I think it would still be really good without the bacon, but adding just a little bit definitely put the flavor over the top.  Served with some really good cornbread.  mmm.  Friday night comfort food.

Lisa Marsh

Mom to two sets of twins.

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