Bean and Swiss Chard Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Olive oil, 1 tbspSpring onions or scallions, raw, 6 tbsp chopped Celery, raw, 1 stalk, small (5" long) Garlic, 2 cloves, smashedSherry or balsamic vinegar, 2 tbsp Beans, white, .75 cup Chicken stock, home-prepared, 1 cup Water, tap, 4 cups (8 fl oz) Rosemary, 1 fresh sprig (about 2 tsp)Bay leaf, 1 grams Beans, fava, young, 1 cup shelled, blanched for 2 minutesSpinach, fresh, (or fava greens if you have them) 1 cup Swiss chard, 2 cups loosely packed, chopped into ribbonsSalt, 2 tsp Pepper, black, 1 tsp Parsley, 4 sprigs
Heat 1 T olive oil over medium heat. Sweat onions, celery, and garlic until soft. Add vinegar and cook, stirring, for 1 minute, until mostly evaporated. Add beans, stock, bay leaf, rosemary, and water (can use all chicken stock, vegetable stock, and/or water in any combination). Bring to a simmer, reduce heat to low (a bare simmer), and cook until beans are just tender. Add swiss chard and cook for 15 minutes, covered. Just before serving, stir in fava beans and spinach or fava greens and let wilt for 1 minute, then add salt and pepper to taste. Sprinkle each bowl with chopped parsley. You can grate Parmesan cheese on top if you wish. Makes about 4 12-oz bowls (since much of the liquid evaporates).
Number of Servings: 1
Recipe submitted by SparkPeople user ALLISF.
Number of Servings: 1
Recipe submitted by SparkPeople user ALLISF.
Nutritional Info Amount Per Serving
- Calories: 674.4
- Total Fat: 18.7 g
- Cholesterol: 7.2 mg
- Sodium: 5,740.0 mg
- Total Carbs: 101.2 g
- Dietary Fiber: 19.9 g
- Protein: 39.4 g
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