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Monday, October 19, 2009

Simple White Bean and Chard Soup - Marcella

Soup always sounds good when it's cold out. I've decided to do a lot of soup and salad nights, since it's a lot easier to make that particular combo nutritious and filling and bread-less. I have no patience for bread these days.

I made this one up a couple of nights ago, in the midst of dealing with some virus that was making me terribly queasy. I wanted a nice simple and comforting soup, and here it is:

Simple White Bean and Chard Soup
  • 1 can canellini (white kidney) or Great Northern beans - don't drain
  • 1 can no salt added diced tomatoes - don't drain
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • 1 cube vegetable bouillon, or 1 tsp veg broth powder
  • approx. 3 cups water
  • 1 bay leaf
  • basil, dried or fresh and pepper to taste
  • 1/2 lb swiss chard
  1. In a medium soup pot, saute up the onion and garlic in the olive oil.
  2. Add cans of tomatoes and beans. Ordinarily I'd say to drain them, but the salt isn't too bad for a whole pot of soup and makes additional table salt unnecessary
  3. Add bouillion, water, bay leaf, basil, and pepper and cover and simmer on low for about 30 minutes.
  4. Add chard, cover and simmer on low for another 10-15 minutes. Done.

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