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I had a huge amount of swiss chard in my kitchen. I was going to turn it into a stir fry, but the wintery weather got the better of me. I decided to come up with a soup recipe that would work with what I had on hand.

My daughter loves spinach in her soup. I had a hunch that the swiss chard would be a good stand-in. So I got to work.

I sauteed some onions and garlic in some olive oil and added in some rosemary and two cans of cannellini beans.

I then added some vegetable broth to the mixture and let it come to a boil. I let the soup simmer on the stove on low for about an hour.

While the bean soup cooked, I worked on the swiss chard. I chopped up some washed swiss chard. Then, I sauteed some shallots and garlic with some salt and pepper. I used lots of garlic. I added the chopped swiss chard to the pan and let that cook for a few minutes. Swiss chard takes about 5 minutes or so to be cooked. Once it was softened, I set it aside for when the soup was done.

Once the beans were cooked through, I took out my immersion blender and pureed the soup mixture. I made sure to puree everything, giving it a velvety and creamy texture. Once that was done, I added the swiss chard to the pot.

This soup took about an hour from start to finish. Woot woot! And my daughter approved. She’s my toughest critic!









