When the evening chill sets in, there’s nothing quite like a warm bowl of soup to make everything feel right. This Hearty White Bean and Chard Soup is destined to become your new weeknight champion. It’s incredibly fast, wonderfully simple, and packed with wholesome ingredients. By mashing some of the beans, we create a creamy, rich broth without a drop of dairy. Chunky potatoes add a satisfying bite, while vibrant greens bring a fresh, earthy flavor. It’s the kind of comforting, one-pot meal that feels like a hug in a bowl.
Ingredients
• 3 cups / 425g cooked cannellini or navy beans, rinsed and drained
• 2 Tbs. / 30ml olive oil
• 1¼ cups / 150g large red bell pepper, chopped
• 1 cup / 160g small onion, quartered and thinly sliced
• 1¼ lb. / 570g new potatoes, sliced into 1-inch-thick half-moons
• 2 tsp. / 2 cloves garlic, minced
• 4 cups / 950ml low-sodium vegetable broth
• ⅛ tsp. ground nutmeg
• 10 cups / 300g stemmed Swiss chard leaves, coarsely torn
Instructions
1. In a small bowl, smash ¾ cup of the beans with the back of a fork to create a thick paste. Set aside.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped bell pepper and sliced onion, season with salt and pepper, and cook for 5 minutes, stirring occasionally, until softened.
3. Add the sliced potatoes and continue to cook for 10 minutes, or until they begin to turn tender.
4. Stir in the minced garlic and cook for 1-2 minutes more, until fragrant.
5. Pour in the vegetable broth, 1 cup of water, the smashed bean paste, the remaining whole beans, and the ground nutmeg. Stir everything together and bring the soup to a boil.
6. Reduce the heat to medium-low, cover partially, and let it simmer for 12 to 15 minutes to allow the flavors to meld together.
7. Stir in the torn Swiss chard leaves. Season with additional salt and pepper to taste, and continue to simmer for 5 more minutes, or until the chard is wilted and tender.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 288
• Protein: 13 g
• Total Fat: 5 g
• Saturated Fat
• Carbohydrates: 48 g
• Cholesterol: 0 mg
• Sodium: 392 mg
• Fiber: 15 g
• Sugar: 5 g
Pro Tips
• Swap the Swiss chard for kale, spinach, or collard greens. Adjust simmer time accordingly; spinach wilts in just a minute or two.
• For an even creamier texture, use an immersion blender to briefly pulse the soup a few times before adding the chard.
• A squeeze of fresh lemon juice or a splash of red wine vinegar stirred in at the very end will brighten all the flavors.
• Serve with a drizzle of high-quality olive oil, a sprinkle of red pepper flakes, and a side of crusty bread for dipping.
FAQ
Q: Is this white bean and chard soup a good source of protein
A: Yes, this soup is an excellent source of plant-based protein. The cannellini beans are the star protein source, providing 13 grams of protein per serving. This makes the soup a very satisfying and nutritionally balanced vegetarian meal.
Q: Can I use a different kind of bean in this recipe
A: Absolutely. While cannellini or navy beans create a wonderfully creamy texture, you can easily substitute them. Great Northern beans are a fantastic alternative. You could also use chickpeas (garbanzo beans) for a firmer bite or even pinto beans.
Q: Is this white bean soup recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses olive oil for fat and achieves its creaminess by mashing beans, containing no dairy or other animal products. Just be sure to use a low-sodium vegetable broth that is certified vegan.
Q: How should I store leftover vegetarian bean soup
A: This soup is perfect for meal prep. Allow it to cool completely before storing it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. The texture of the chard may soften slightly upon reheating, but it will still be delicious.
