And it’s really not that much bacon after all. Add the bacon and cook until beginning to crisp. It’s taking a long time. Set aside. Shake or pat dry and tear into bite-size pieces. Heat the oil over medium-high heat in a large heavy-bottomed pot. This site uses Akismet to reduce spam. Finally add the swiss chard and cook an additional 5 minutes. https://2sistersrecipes.com/tuscan-swiss-chard-and-beans-soup 1 large bunch swiss chard stemmed and chopped; Chard is my favourite of the lot. Cut off the tough ends of the chard and rinse the greens thoroughly. Tuscan white bean swiss chard soup combines the goodness of dark, leafy greens with white beans for a soup that eats like a meal. If you overshoot add more stock to bring it down. You can find it in the produce section. In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes … Servings 6. If you can get your hands on Calabrian chilies they make a great addition. Prep Time 20 minutes. Swiss chard soup, wilted swiss chard, cooked to death southern swiss chard. Now add the leeks and cook over medium low heat until translucent. Cut off the tough ends of the chard and rinse the greens thoroughly. Reduce heat to low and simmer for 30 minutes or until thickened, stirring occasionally. Pour in the chicken broth, toss in the Parmesan rind, and bring to a boil. Tuscan white bean swiss chard soup combines the goodness of dark, leafy greens with white beans for a soup that eats like a meal. Cuisine Italian. It depends on how much salt is in your stock and white beans. A meal that warms from within. Stir in the Swiss chard and cook over low heat for 2-3 minutes or until the greens have wilted. Miserable day today. All rights reserved. Cold, raining and windy. Cook Time 1 hour. I’m still waiting for chard to be the new kale. All good. Soups do take quite a bit of salt so creep up on it, adding a bit at a time, stirring well and tasting until you get to where you want to be. Season with salt, pepper, the other half of the herbs, and a splash of balsamic vinegar. Learn how your comment data is processed. Stir in the beans and saute for another minute or two. Serve it with a bit of good bread and you have a meal in a bowl. Remove the Parmesan rind before serving (if you can find it!). This is an savouryÂ soup, smoky from the bacon and earthy from the beans. Maybe I’m wrong in this prediction but if it ever happens, I told you so…, Your email address will not be published. [recipe:best-tuscan-white-bean-soup-swiss-chard-recipe] Previous Post: October 3rd, 2011. This seems like cheating, but it really does save time in a pinch! Photos by Signe Birck This time of year–when the weather is cooling off and the leaves are starting to change–I start craving butternut squash. Add the garlic and cook for another minute. Required fields are marked *. Ingredients. Good day to grump around the house, really. Loaded with legumes and dark greens. Add the prosciutto, HALF the herbs, the red pepper flakes (if you choose), and bay leaf and saute for another 3 minutes until fragrant. Saute the onion, celery, carrot, and garlic for 3 minutes or until the onion is translucent, stirring often. Adjust seasonings. TIP: Another time-saving tip: substitute chard or kale for a bag of baby spinach leaves. DIRECTIONS SHOW STEP-BY-STEP. TIP: When I am running short on time, I will sometimes buy the pre-cut “Mirepoix” blend of onion, celery, and carrot at Trader Joe’s or Whole Foods. Serve with grated Parmesan cheese and warm crusty bread. It’s even healthy. Then I found beautiful swiss chard and leeks at the market. I can't tell you how much salt to add. I like dark, leafy greens. They even travel fairly well when it’s the dead of winter. Set aside. Juice of about 1/4 lemon brightens this dish up nicely, moving from earthy to a nice fresh flavour. Like it was November already. - white and light green parts only, chopped. Total Time 1 hour 20 minutes. 1 bunch Swiss chard (or other dark leafy green such as kale), 3 cans white (cannellini) beans, drained and rinsed, 1 32-ounce box low-sodium chicken broth (about 4 cups), Splash of balsamic vinegar (about 1 teaspoon). TIP: This soup gets thicker the longer it sits, so when reheating leftovers I always add some water to thin it out a bit. Shake or pat dry and tear into bite-size pieces. Next, add the stock, fresh thyme, white beans and chili flakes or Calabrian chilies and simmer 30 minutes. Â Instant inspiration. Course Appetizer. Just replace the crushed chilies with the Calabrian chilies. Spinach, chard, even kale sometimes. Heat the oil over medium-high heat in a large heavy-bottomed pot. White bean swiss chard soup. How to Make Butternut Squash Gnocchi. All text and images areÂ Â© 2016-2020 www.glebekitchen.com. Your email address will not be published.