My husband, who is suspicious of anything leafy and green, loved this soup. We substituted chicken broth for the listed vegetable broth, and it turned out great!
Ruby Swiss Chard and White Bean Soup
Photo: Annabelle Breakey
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.
Yield: Serves 4
Total:
Recipe from
More From Sunset
Recipe Time
Total:
30 Minutes
Nutritional Information
Amount per serving
- Calories: 135
- Calories from fat: 27%
- Protein: 5.9g
- Fat: 4.1g
- Saturated fat: 1g
- Carbohydrate: 20g
- Fiber: 5g
- Sodium: 914mg
- Cholesterol: 0.0mg
Ingredients
- 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
- Parmesan cheese
Preparation
- 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.
Note:
Nutritional analysis is per 1 3/4-cup serving.
Ruby Swiss Chard and White Bean Soup Recipe at a Glance
- COURSE: Soups/Stews
- MAIN INGREDIENT: Beans, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- PUBLICATION: Sunset
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