Tuscan White Bean Soup With Swiss Chard Recipes

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TUSCAN SWISS CHARD AND BEANS SOUP



Tuscan Swiss Chard and Beans Soup image

Tuscan Swiss Chard and Beans Soup is made in under 30 minutes and bursts with so much flavor everyone will want a second bowl of this healthy green soup! Perfect for a light starter and easy enough to make during busy weeknights.

Provided by 2 sisters recipes

Time 25m

Number Of Ingredients 13

2 bunches of Swiss Chard
1/4 cup extra virgin olive oil
4 garlic cloves - sliced
1/8 tsp. crushed red pepper flakes
2 cans (15-ounce) cannellini beans or great northern beans - rinsed, drained
1 + 1/2 tsp. salt
1/8 tsp. garlic powder
dash of dried oregano
2 cups of water
2 cups vegetable broth
1 ripe tomato- chopped
fresh cracked black pepper to taste
Optional: 1 Parmigiano-Reggiano rind

Steps:

  • Thinly chop the Swiss Chard and submerge into a large pot of cold water, rinse under running water as needed, and transfer to a colander to drain. Do the same with the second bunch. Set aside.
  • In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 2 minutes to soften. Turn off the heat. (have the lid to the pot nearby)
  • Toss in the wet Swiss Chard and cover with the lid. Turn back on the heat, on medium heat. Allow the chard to saute and simmer for about 5 minutes. Stirring occasionally. The liquid on the bottom with be watery and that's good. Add salt, garlic powder, and dried oregano.
  • Add the beans. Cover again with the lid, and allow the beans to saute with the chard for 2 minutes. Add an additional tablespoon of extra virgin olive oil to the chard and beans.
  • Pour in the water and vegetable broth and bring to a low simmer. Then toss in the chopped tomato.
  • Cover with lid and simmer the soup for 8 minutes more. Turn off the soup. Here is where you can drop 1 rind of Parmigiano-Reggiano into the soup. Leave it in the soup for 10 minutes. It will slowly melt and give more flavor to this soup. Then fish it out and discard before serving.
  • Taste and season with black pepper to taste. Feel free to add more salt, if you prefer.
  • Yields: 4 to 6 servings.

SWISS CHARD BEAN SOUP



Swiss Chard Bean Soup image

This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 medium carrot, coarsely chopped
1 small zucchini, coarsely chopped
1 small yellow summer squash, coarsely chopped
1 small red onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
4 cups chopped Swiss chard
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

TUSCAN CHARD AND CANNELLINI BEAN SOUP



Tuscan Chard and Cannellini Bean Soup image

This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).

Provided by Callinectes Sapidus

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 55m

Yield 6

Number Of Ingredients 15

2 slices smoked bacon, finely chopped
1 onion, chopped
1 clove garlic, minced
¼ teaspoon freshly grated nutmeg
⅛ teaspoon crushed red pepper flakes
6 cups chicken broth, or more as needed
1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
2 tablespoons chopped sun-dried tomatoes
2 ounces Parmesan cheese rind
1 bunch red or white Swiss chard
¼ cup uncooked small pasta, such as orzo or pastina
5 large fresh sage leaves, minced
5 leaves fresh basil, coarsely chopped
1 tablespoon grated Parmesan cheese, divided
1 tablespoon extra-virgin olive oil, divided

Steps:

  • In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
  • Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
  • Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g

TUSCAN BEAN AND SWISS CHARD SOUP



Tuscan Bean and Swiss Chard Soup image

Categories     Soup/Stew     Bean     Leafy Green     Pork     Low/No Sugar     Bacon     Fall     Winter     Chard     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 13

1 lb dried white beans such as Great Northern, cannellini, or navy (2 cups), picked over and rinsed
1/4 lb sliced pancetta, chopped
2 tablespoons olive oil
1 large onion, chopped
1 fennel bulb (sometimes called anise), stalks discarded and bulb chopped
4 garlic cloves, finely chopped
4 cups ">chicken stock or low-sodium chicken broth (32 fl oz)
4 cups water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
1 Turkish or 1/2 California bay leaf
1/4 teaspoon black pepper
1/2 lb Swiss chard (preferably red or rainbow), stems discarded and leaves halved lengthwise, then thinly sliced crosswise
1 teaspoon salt

Steps:

  • Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
  • Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
  • Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and bay leaf.
  • Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season soup with salt and pepper.

WHITE BEAN SOUP WITH SWISS CHARD



White Bean Soup With Swiss Chard image

This is a nice, healthy, pleasantly spicy and warming stew like soup. This can also be done in a crock pot but will take all day. The cooking time does not reflect the overnight soaking of the beans. This recipe can also be made with spinach but I don't think it would be as good.

Provided by Engrossed

Categories     Chard

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 ounces great northern beans
3 tablespoons olive oil
2 large onions, chopped (red & white)
2 -3 carrots, peeled and finely chopped
1/2 lb red swiss chard, ribs and leaves coarsely chopped
5 cups vegetable broth
3 garlic cloves, minced
1 bay leaf
1 teaspoon fresh coarse ground black pepper
3 tablespoons fresh parsley, chopped

Steps:

  • Place the beans in a large pot and cover with water. Let them soak overnight.
  • The next day, drain the beans, reserving 2 cups of liquid.
  • In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
  • Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.

Nutrition Facts : Calories 134.8, Fat 7.1, SaturatedFat 1, Sodium 98.3, Carbohydrate 15.5, Fiber 4.1, Sugar 3.5, Protein 4

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