Ruby Swiss Chard and White Bean Soup: Recipe of the Week
January 23, 2014
We like the robust flavor of red Swiss chard in this soup recipe from Sunset reader Juliet Grossman, of Temecula, California. You could also make it with green Swiss chard, which is milder, or spinach.
1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, chopped
1 medium carrot, halved and sliced
1 bunch red Swiss chard, chopped
1 can (15 oz.) white beans, drained and rinsed
1 qt. reduced-sodium vegetable broth
Parmesan cheese (optional)
Heat oil in a medium pot over high heat. Add garlic, onion, and carrot. Cook, stirring often, until softened, about 3 minutes. Add chard, beans, and broth. Cover and cook until very hot. Serve with cheese.