White Bean-Chard Soup

Name: White Bean-Chard Soup
Ingredients: 4 tablespoons extra-virgin olive oil; 1 large onion, diced; 3 stalks celery, diced; Kosher salt; 2 15 .5-ounce cans cannellini beans, drained and rinsed; 4 cups low-sodium chicken broth; 1 12 -ounce jar roasted red peppers, drained and coarsely chopped; 5 cloves garlic (4 minced; 1 whole); 1/4 cup chopped fresh cilantro; 1 bunch Swiss chard, leaves roughly chopped; Freshly ground pepper; 4 thick slices sourdough bread; Lemon wedges, for serving (optional)

13 ingredients

12 steps

Ingredients

4 tablespoons extra-virgin olive oil
1 large onion, diced
3 stalks celery, diced
Kosher salt
2 15 .5-ounce cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
1 12 -ounce jar roasted red peppers, drained and coarsely chopped
5 cloves garlic (4 minced; 1 whole)
1/4 cup chopped fresh cilantro
1 bunch Swiss chard, leaves roughly chopped
Freshly ground pepper
4 thick slices sourdough bread
Lemon wedges, for serving (optional)

Directions

1

Heat 1 tablespoon olive oil in a medium pot over medium-high heat.
2

Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes.
3

Add the beans and broth, bring to a simmer and cook 15 minutes.
4

Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat.
5

Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes.
6

Stir in the chard, cover and cook until wilted, 1 to 2 minutes.
7

Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes.
8

Season with salt and pepper.
9

Toast the bread, then rub with the whole garlic clove.
10

Serve the soup with the bread and lemon wedges, if desired.
11

Per serving: Calories 484; Fat 19 g (Saturated 3 g); Cholesterol 25 mg; Sodium 1,563 mg; Carbohydrate 58 g; Fiber 11 g; Protein 21 g
12

Photographs by Antonis Achilleos