Nourishing White Bean and Swiss Chard Soup
I love everything about soup season. There is something about the fall and winter months, and sitting with a warm bowl of soup, that is so comforting, inviting and nostalgic. Last winter I made my mom’s German Potato Soup (coming soon) and it brought me right back to my childhood. This nourishing white bean soup evokes Tuscany for me, the rolling hills and the leaf burns in the fall, picking olives in the olive grove, hikes in the woods.
This soup is so tasty when you first make it but as it sits in the fridge over a few days and gets reheated, it gets even better. I add a piece of pecorino rind, an Italian sheep cheese, for extra flavor) while cooking for extra richness but if you are going for the vegan version, omit it, the soup is till delish without it. I love the kick of a tad of chili flakes but sometimes I make it without. If you don’t have thyme or sage, rosemary is fantastic too. This soup is high in protein, rich in minerals and so cozy, nourishing and fulfilling.
Preparation time 15 minutes/ Cook time 35-40 minutes/ Total time 1 hour
Gather
3 tablespoons olive oil
1 medium yellow onion, chopped
5 garlic cloves, minced
1 large rib celery, cut into small cubes
1 fennel bulb, cut into small cubes
1 carrot, cut into small cubes
1/4 teaspoon chili flakes (optional)
1 sprigs fresh thyme or 1 teaspoon dried thyme
3-4 fresh sage leaves
1 bay leaf
1 3 inch piece pecorino cheese rind (optional)
6 cups/ 1,080 grams cooked white cannellini beans (see note), or canned beans. Then add the broth
6-7 cups/ 1,419 ml - 1656 ml vegetable broth, water (recipe here on website ) or bone broth of choice
1 large bunch Swiss chard (5-6 ribs), leaves removed from ribs and roughly chopped
2 tablespoons flat leaf parsley chopped
Salt and pepper to taste
Grated pecorino cheese (optional)
Drizzle of quality olive oil
Make
Heat the olive oil in a large heavy bottomed pot over medium-high heat. Add in the onion, garlic, celery, fennel and carrot and cook, stirring frequently for about 5-7 minutes until vegetables are soft and onion is translucent. Stir in the chili flakes (if using), thyme, sage leaves, and pecorino rind (if using) and the beans, then add the broth. Lower the heat to medium and cook at a gentle boil, uncovered for 20 minutes, stirring occasionally. Then stir in the Swiss chard leaves and cook for another 12- 15 minutes, stirring occasionally on mow heat. Season with salt and pepper, add a bit more broth if the soup feels too think for you. Stir in the parsley.
When serving in individual bowls be sure not to include the bay leaf or the pecorino rind (if using). Drizzle in your olive and oil and top each serving with grated pecorino cheese if using.
Note:
** I prefer pre-cooked beans I have made over canned beans, although I always have cans on hand in a pinch. Pre-cook them according the package directions or if you have a pressure cooker, add 2 cups beans and 5 cups water to it and set it to bean mode. Cook for 35 minutes and then allow to sit for 15 minutes before releasing in self releasing.
