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
How to Make It
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.
I didn't care for this soup. I found it very bland, even after a couple of days to allow the flavors to meld. I used no-salt-added chicken broth instead of vegetable, as that's what I had on hand, and no-salt-added cannellini beans. To try to improve the finished dish, I added some white balsamic vinegar and a bit of low-sodium soy sauce to to perk it up and add some depth of flavor. These additions helped, but it still was not particularly flavorful.