Cannellini White Bean Soup with Swiss Chard
This Cannellini White Bean Soup with Swiss Chard is a creamy, protein-packed dish that blends tender beans, vibrant greens, and a flavorful broth. A comforting and nourishing meal perfect for any season.
Equipment
- Large pot For simmering the soup
- Immersion Blender For partially blending the soup
- Ladle For serving the soup
Ingredients
- 2 cans cannellini beans drained and rinsed
- 1 bunch Swiss chard stems removed, leaves chopped
- 1 small onion diced
- 3 cloves garlic minced
- 3 cups vegetable broth or chicken broth
- 1 teaspoon fresh thyme chopped
- ½ teaspoon dried rosemary
- 1 tablespoon olive oil for sautéing
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly ground
- 1 tablespoon lemon juice optional, for brightness
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until softened and fragrant.
- Stir in the cannellini beans, vegetable broth, thyme, and rosemary. Bring to a gentle simmer and cook for 15 minutes.
- Using an immersion blender, puree a portion of the soup until smooth, leaving some beans whole for texture.
- Stir in the chopped Swiss chard and let it wilt for about 5 minutes.
- Season with salt, black pepper, and lemon juice (if using). Stir well and let the flavors meld for another 2 minutes.
- Ladle into bowls and serve warm with crusty bread or a drizzle of olive oil.
Notes
- For a heartier texture, add cooked farro or quinoa.
- If you prefer a spicier version, stir in red pepper flakes.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
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