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Hearty White Bean and Chard Soup – vegetarian recipe
Stav Kogan

Hearty White Bean and Chard Soup

A fast, simple, and wholesome one-pot meal. Mashing some beans creates a creamy, dairy-free broth, while potatoes add a satisfying bite and greens bring a fresh, earthy flavor. It's the kind of comforting, one-pot meal that feels like a hug in a bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 serving
Calories: 288
Ingredients Method Nutrition

Ingredients
  

  • 3 cups (425 g / 15 oz) cooked cannellini or navy beans, rinsed and drained
  • 2 Tbs. / 30ml (1 fl oz) olive oil
  • 1¼ cups / 150g (5.3 oz) large red bell pepper, chopped
  • 1 cup (160 g / 5.6 oz) small onion, quartered and thinly sliced
  • 1¼ lb. / 570g (20.1 oz) new potatoes, sliced into 1-inch-thick half-moons
  • 2 tsp (10 ml) / 2 cloves garlic, minced
  • 4 cups (950 ml) low-sodium vegetable broth
  • ⅛ tsp . ground nutmeg
  • 10 cups (300 g / 10.6 oz) stemmed Swiss chard leaves, coarsely torn
  • 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.

Method
 

  1. In a small bowl, smash ¾ cup of the beans with the back of a fork to create a thick paste.
  2. Set aside.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat.
  4. Add the chopped bell pepper and sliced onion, season with salt and pepper, and cook for 5 minutes, stirring occasionally, until softened.
  5. Add the sliced potatoes and continue to cook for 10 minutes, or until they begin to turn tender.
  6. Stir in the minced garlic and cook for 1-2 minutes more, until fragrant.
  7. Pour in the vegetable broth, 1 cup (240 ml) of water, the smashed bean paste, the remaining whole beans, and the ground nutmeg.
  8. Stir everything together and bring the soup to a boil.
  9. Reduce the heat to medium-low, cover partially, and let it simmer for 12 to 15 minutes to allow the flavors to meld together.
  10. Stir in the torn Swiss chard leaves.
  11. Season with additional salt and pepper to taste, and continue to simmer for 5 more minutes, or until the chard is wilted and tender.

Nutrition

Calories: 288kcalCarbohydrates: 48gProtein: 13gFat: 5g

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