Chard and cannellini bean soup recipes - Bean and pea soups

Author: Sarah Winters  

It's versatile, too: you can use any kind of potato, bean, or green, or you can even substitute butternut squash or white potatoes for the sweet potatoes. 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.

Tuscan Chard and Cannellini Bean Soup

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
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 15
Ingredients:
  • 2 slices smoked bacon, finely chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ¼ teaspoon freshly grated nutmeg
  • ⅛ teaspoon crushed red pepper flakes
  • 6 cups chicken broth, or more as needed
  • 1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
  • 2 tablespoons chopped sun-dried tomatoes
  • 2 ounces Parmesan cheese rind
  • 1 bunch red or white Swiss chard
  • ¼ cup uncooked small pasta, such as orzo or pastina
  • 5 large fresh sage leaves, minced
  • 5 leaves fresh basil, coarsely chopped
  • 1 tablespoon grated Parmesan cheese, divided
  • 1 tablespoon extra-virgin olive oil, divided
Nutrition:
  • Calories: 215.2 calories
  • Carbohydrate: 22.2 g
  • Cholesterol: 13.5 mg
  • Fat: 9.7 g
  • Fiber: 4.4 g
  • Protein: 9.9 g
  • Saturated Fat: 3.5 g
  • Sodium: 493.7 mg
  • Sugar: 2.9 g
How to cook:
  1. 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.
  2. 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.
  3. Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Notes: 1 Allrecipes reviews, Review groups:

Cannellini White Bean Soup With Swiss Chard

Cannellini White Bean Soup With Swiss Chard
Cannellini beans and Swiss chard combine in this simple vegan white bean soup recipe.
Provided by: Jolinda Hackett
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
  • 2/3 cup chopped onion
  • 1 medium carrot, chopped small
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 3 cups vegetable broth
  • 1 (15-ounce) can cannellini beans
  • 2 cups chopped Swiss chard
  • 1/2 cup corn kernels, optional
  • 1/3 cup macaroni, small shells, or orzo pasta, optional
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Freshly ground black pepper, to taste
Nutrition:
  • Calories: 196 kcal
  • Carbohydrate: 34 g
  • Cholesterol: 0 mg
  • Fiber: 8 g
  • Protein: 11 g
  • Saturated Fat: 0 g
  • Sodium: 1189 mg
  • Sugar: 5 g
  • Fat: 3 g
  • Serving Size: 4 servings
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. In a large soup pot, sauté the onion, carrot, celery, and garlic in olive oil for 2 to 3 minutes.
  3. Add the beans, Swiss chard, vegetable broth, corn (if using), macaroni pasta, Italian seasoning, salt, and pepper to the pot, stirring to combine them.
  4. Bring to a boil, then reduce to a medium simmer. Heat for 8 to 10 minutes, until macaroni and chard are both cooked.
  5. Serve and enjoy your white bean and Swiss chard soup.
Notes: Chard and White Bean Soup Recipe, Step 1 Rinse chard well and trim off and discard discolored stem ends; tear leaves from stems. Thinly slice stems crosswise; cut leaves into 1-inch pieces. Step 2 Pour oil into a 4- to 5-quart pan …

Sweet Potato Soup with Cannellini Beans and Rainbow Chard

Sweet Potato Soup with Cannellini Beans and Rainbow Chard
When the weather starts getting cooler, all I can think about is soup. This one can be ready in less than 20 minutes if you have all of the ingredients on hand. It's versatile, too: you can use any kind of potato, bean, or green, or you can even substitute butternut squash or white potatoes for the sweet potatoes. If you are not used to salt-free fare, low-sodium miso can be a great way to brighten up the flavor! From Unprocessed
Provided by: Chef AJ
Total time: 40 minutes
Yields: 6 to 8
Number of ingredients: 8
Ingredients:
  • 8 cups water or low-sodium vegetable broth
  • 2 leeks (approximately 6 ounces), thinly sliced
  • 2 to 3 large sweet potatoes (2 pounds), peeled and uniformly cubed
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 pound rainbow chard, leaves and stems, chopped (see notes)
  • Zest and juice of 1 lemon (about ¼ cup juice)
  • 2 tablespoons sun-dried tomato powder (see notes)
  • Chopped Italian parsley, for garnish (optional)
How to cook:
  1. Bring the water or broth to a boil in a large soup pot.
  2. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft.
  3. Add the diced sweet potatoes and cook for 8 to 10 minutes more, until tender.
  4. Add the beans and cook for 2 minutes more.
  5. Remove the pot from the heat, and stir in the chard so that it wilts.
  6. Stir in the lemon juice and sun-dried tomato powder. Sprinkle with chopped Italian parsley if desired, and garnish with a fresh lemon twist and a sprinkling of lemon zest. Notes: With the bright-orange sweet potatoes, white beans, and rainbow-colored chard, this is a very pretty soup. But if you can’t find rainbow chard, feel free to substitute green chard, collards, spinach, or kale. Some local stores and websites carry salt-free sun-dried tomato powder. Or you can make your own at home, by grinding store-bought or homemade no-salt, no-oil sun-dried tomatoes in your blender or coffee grinder.
Notes: Tomato and Cannellini Bean Soup Recipe, Step 1. Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low

Easy Swiss Chard Recipe with Cannellini Beans

Easy Swiss Chard Recipe with Cannellini Beans
This Sauteed Swiss Chard with Garlic and Cannellini Beans is an easy-to-make, filling, and nutritious dinner, when served on toasted sourdough bread, rice or quinoa. A beautifuly balanced vegan meal filled with nutrients and savory flavor.
Provided by: Vicky Cohen and Ruth Fox
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Mediterranean
Number of ingredients: 8
Ingredients:
  • 1 large bunch of chard (any type)
  • 2 tbsp extra virgin olive oil
  • 5 large cloves of garlic, sliced
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 tsp red pepper flakes or Aleppo pepper (optional)
  • 1- 15oz can of cannellini beans, rinsed and drained
  • 1 tsp red wine vinegar or apple cider vinegar
Nutrition:
  • Serving Size: 1 cup
  • Calories: 137 calories
  • Sugar: 0 grams
  • Sodium: 427 milligrams
  • Fat: 7.1 grams
  • Saturated Fat: 1 grams
  • Unsaturated Fat: 6.1 grams
  • Trans Fat: 0 grams
  • Carbohydrate: 17 grams
  • Fiber: 6.6 grams
  • Protein: 5.7 grams
  • Cholesterol: 0 milligrams
How to cook:
  1. Wash the chard well and chop the leaves into large pieces, and the stem into smaller pieces and. Keep them separated
  2. Heat the olive oil in a large deep skillet over medium heat. Add the chopped garlic and cook for 2 minutes, making sure it doesn't burn
  3. Add the chopped chard stems and cook for 2-3 minutes, stirring frequently
  4. Add the leaves, toss well and cook until it starts to wilt about, 6 minutes. Season with salt, pepper, and red pepper flakes (if using)
  5. Add the cannellini beans. Gently mix well together and continue to cook for 4-5 minutes, until the beans are hot
  6. Add the vinegar and cook for an additional 3-5 minutes
Notes: Recipe: Cannellini Bean & Parmesan Soup, Stir in the beans, Swiss chard leaves and all but a pinch of the remaining Parmesan cheese into the soup; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the …
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