Easy to make white bean and Swiss chard soup will be a menu regular
Soup. It’s one of my favorite food groups. It’s one of my favorite parts of Fall. So now that the weather has started turning, soup is back on the menu plan. And this Swiss chard soup is definitely a winner.
We recently started getting organic produce from MisfitsMarket, and the cool part is that it has given me an opportunity to get out of my recipe rut. We’ve tried quite a few different vegetables that either were totally new experiences or had fallen off my grocery shopping radar. If you’re interested in trying it, you can get 30% off with this code: COOKWME-EQ5CJS
It’s fun to see what’s in the box (yes, you do get to choose what you’re getting but it’s still like opening a present) So we’ve gotten Swiss chard the past couple weeks which I may have cooked with once or twice over the years, but that’s about it.
According to Healthline, a small serving of cooked Swiss chard covers your daily need for vitamins A and K and nearly fulfills the RDI for vitamin C. What’s more, Swiss chard is a good source of calcium, magnesium, copper, zinc, sodium, phosphorus and vitamin E. It’s loaded with antioxidants and fiber, making it a nutritional powerhouse.
I hit up Pinterest (where else…LOL) for some recipe ideas. Last week we were camping in the mountains. We generally make a quick and filling dinner with smoked sausage, potatoes, cabbage, etc in the electric skillet. Instead of cabbage this go round, I used chard and kale and it was SO GOOD.
I still had a big bunch when we got home, so it was time to try something else. And since the weather called for it, Swiss chard soup made it to the menu list. I looked at a lot of white bean and chard soup recipes, pulled a little from this and a little from that, tossed in my own flair and ended up with the recipe you have here. Definitely on the make again list.
I added smoked sausage because we love that, but you could use any type of sausage you enjoy or make it vegan by eliminating the meat and using vegetable broth. Soup recipes are generally flexible like that, and for an “-ish” cook like me, it makes them perfect.
You can also amp up the tomatoes by cooking down the cherry tomatoes for a bit before adding them. I threw them in a cast iron skillet with a sprinkling of herbal salt and good olive oil and let them cook on medium heat for about 15-20 minutes. SO GOOD
Also, if you haven’t made this herbal salt yet, get to it! It is perfect in this soup. However, if you don’t have any you can easily substitute with some good salt and Italian seasoning.
When the pandemic started and yeast was nowhere to be found plus we were home all the time, I started baking sourdough bread. I’ve gotten into an easy rhythm with it and have continued baking bread once or twice a week. Honestly with a kitchen aid mixer, it doesn’t take much time or elbow grease. And this soup with a slice of good crusty sourdough is literally to die for. Dave toasted a couple slices in the skillet with good butter last night when we had leftovers and I honestly think it was much better the second time around. Plus that bread.
So if you’re looking to add some vegetable variety to your dinner rotation, this Swiss chard soup is definitely a winner. Let us know how your family likes it!
Swiss chard and white bean soup
- 1 large onion
- 4 cloves garlic
- 1 tomato or 1 cup cherry tomatoes
- 2 cans white beans (cannellini)
- 1 bunch swiss chard
- 1 pound smoked sausage or sausage of choice
- 1 tablespoon herbal salt or regular salt & italian seasoning
- 1 teaspoon pepper
- 4 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- If using cherry tomatoes, heat a small amount of oil in an iron skillet, add cherry tomatoes and sprinkling of herbal salt. Allow to cook over medium heat until tomatoes start to brown and break down. This adds a deeper tomato flavor. You can simply chop up a large tomato and use without cooking.
- Chop onion and mince garlic. Add to soup pot and sauté for 4-5 minutes on medium heat. Chop sausage and add to pot. Add tomatoes and beans. Chop chard stalks first and add, then chop chard leaves and add. Add 1 tablespoon of herbal salt and 1 teaspoon pepper. We added another tablespoon of Italian seasoning. Allow to cook for several minutes
- Add broth and tomato paste. Allow to simmer for at least 30 minutes on low or until ready to eat stirring occasionally.
- Serve with crusty sourdough bread.