This soup may very well become your go-to winter weeknight dinner, it’s so quick and so easy. Adding a few chunky pieces of potato gives it a hearty feel, and you can substitute any greens you have on hand for the chard.
YIELD: SERVES 6
3 cups cooked or 2 15-oz. cans cannellini or navy beans, rinsed and drained
2 Tbs. olive oil
1 large red bell pepper, chopped into ½-inch pieces (1¼ cups)
1 small onion, quartered and thinly sliced (1 cup)
4 medium new potatoes (1¼ lb.), sliced into 1-inch-thick half-moons
2 cloves garlic, minced (2 tsp.)
4 cups low-sodium vegetable broth
⅛ tsp. ground nutmeg
10 cups stemmed Swiss chard leaves, coarsely torn
- Smash ¾ cup beans in bowl with back of fork to form paste; set aside.
- Heat oil in large pot or Dutch oven over medium heat. Add bell pepper and onion, and season with salt and pepper, if desired. Cook 5 minutes, or until softened. Add potatoes, and cook 10 minutes, or until tender. Stir in garlic, and cook 2 minutes more.
- Add broth, 1 cup water, smashed and whole beans, and nutmeg to pot; bring to a boil. Reduce heat to medium-low, and simmer 12 to 15 minutes. Add chard, and season with salt and pepper, if desired. Simmer 5 minutes, or until chard is wilted.
30 MINUTES OR LESS
Protein: 13 g
Total Fat: 5 g
Saturated Fat: <1 g
Carbohydrates: 48 g
Cholesterol: 0 mg
Sodium: 392 mg
Fiber: 15 g
Sugar: 5 g