TUSCAN SWISS CHARD AND BEANS SOUP
Tuscan Swiss Chard and Beans Soup is made in under 30 minutes and bursts with so much flavor everyone will want a second bowl of this healthy green soup! Perfect for a light starter and easy enough to make during busy weeknights.
Provided by 2 sisters recipes
Time 25m
Number Of Ingredients 13
Steps:
- Thinly chop the Swiss Chard and submerge into a large pot of cold water, rinse under running water as needed, and transfer to a colander to drain. Do the same with the second bunch. Set aside.
- In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 2 minutes to soften. Turn off the heat. (have the lid to the pot nearby)
- Toss in the wet Swiss Chard and cover with the lid. Turn back on the heat, on medium heat. Allow the chard to saute and simmer for about 5 minutes. Stirring occasionally. The liquid on the bottom with be watery and that's good. Add salt, garlic powder, and dried oregano.
- Add the beans. Cover again with the lid, and allow the beans to saute with the chard for 2 minutes. Add an additional tablespoon of extra virgin olive oil to the chard and beans.
- Pour in the water and vegetable broth and bring to a low simmer. Then toss in the chopped tomato.
- Cover with lid and simmer the soup for 8 minutes more. Turn off the soup. Here is where you can drop 1 rind of Parmigiano-Reggiano into the soup. Leave it in the soup for 10 minutes. It will slowly melt and give more flavor to this soup. Then fish it out and discard before serving.
- Taste and season with black pepper to taste. Feel free to add more salt, if you prefer.
- Yields: 4 to 6 servings.
WHITE BEAN-CHARD SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
- Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.
TUSCAN CHARD AND CANNELLINI BEAN SOUP
This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).
Provided by Callinectes Sapidus
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
- Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g
TUSCAN BEAN AND SWISS CHARD SOUP
Categories Soup/Stew Bean Leafy Green Pork Low/No Sugar Bacon Fall Winter Chard Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
- Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
- Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and bay leaf.
- Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season soup with salt and pepper.
WHITE BEAN SOUP WITH SWISS CHARD
This is a nice, healthy, pleasantly spicy and warming stew like soup. This can also be done in a crock pot but will take all day. The cooking time does not reflect the overnight soaking of the beans. This recipe can also be made with spinach but I don't think it would be as good.
Provided by Engrossed
Categories Chard
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the beans in a large pot and cover with water. Let them soak overnight.
- The next day, drain the beans, reserving 2 cups of liquid.
- In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
- Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.
Nutrition Facts : Calories 134.8, Fat 7.1, SaturatedFat 1, Sodium 98.3, Carbohydrate 15.5, Fiber 4.1, Sugar 3.5, Protein 4
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