Red Chard and White Bean Soup
My YJ Recipes
Serve this simple soup over grilled or toasted whole grain bread and drizzle individual servings with more extra virgin olive oil, if you like.
Makes 4 servings.
2 tablespoons olive oil
1 sweet yellow onion, finely chopped
2 medium-sized bunches red chard (1 to 1 1/4 lbs. total), leaves torn to bite-sized pieces, stems and ribs chopped
2 garlic cloves, pressed or minced
1/4 teaspoon dried thyme
4 cups vegetable broth
3 cups cooked or canned cannellini or white kidney beans (drained and rinsed if canned)
1/4 cup grated Parmesan cheese
1. In a large pot, heat the oil over medium-high heat. Add the onion and the chard ribs and stems. Sprinkle lightly with salt, reduce the heat slightly, and saut´ until vegetables are softened, about 10 minutes.
2. Add the garlic and thyme and cook, stirring frequently, 1 to 2 more minutes until garlic is fragrant but not browned.
3. Add the broth and bring to a simmer. Stir in the beans and the chard leaves. Cover and simmer until the chard leaves are wilted and tender to the bite, 5 to 7 minutes longer.
4. Ladle the soup into bowls and sprinkle with Parmesan cheese.