This is an easy and satisfying soup to make, particularly when it’s cold outside. It’s load with chard, a great ‘supergreen,’ and white beans that deliver plenty of protein. You can add in leftover chicken if you like to make it even more loaded with protein.
Serves 4
Ingredients
4 Tbs. extra virgin olive oil
1 large onion, diced
3 stalks of celery, sliced
3 carrots, sliced into coins
Sea salt
2 15-oz. cans cannellini beans, drained and rinsed
4 cups (1 carton) low sodium chicken or vegetable broth
Juice of ½ lemon
4 cloves of garlic, minced
¼ cup fresh cilantro leaves, chopped
1 bunch of rainbow chard, washed and roughly chopped
Freshly ground pepper
Directions
1. Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery, carrots and 1 tsp. salt and cook until the vegetables are golden brown, about 5 minutes.
2. \Add the beans and broth, bring to a simmer and cook 10 minutes.
3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cilantro and cook until the garlic is soft, about 30 seconds. Stir in the chard, cover and cook until wilted, about 1-to-2 minutes.
4. Scrape the contents of the skillet into the pot, add in the lemon juice and simmer until heated through, about 5 minutes. Season with salt and pepper.
For more delicious recipes, see Grace O’s article on winter vegetables.