White Bean-Chard Soup
Delicious soup! Very easy to prepare.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 tablespoons | extra-virgin olive oil |
| 1 | large onion, diced |
| 3 stalks | celery, diced |
| kosher salt | |
| 2-15.5 ounces | 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:
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.
Source: foodnetwork.com
