White Bean-Chard Soup with Rosemary Croutons

Enjoy half of this comforting soup now, and freeze the other half for a quick meal on a busy day. For best results, prepare the croutons shortly before serving.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 339
Caloriesfromfat 27 %
Fat 10 g
Satfat 2.5 g
Monofat 5.7 g
Polyfat 1.3 g
Protein 19 g
Carbohydrate 45.8 g
Fiber 12.7 g
Cholesterol 5 mg
Iron 4.9 mg
Sodium 741 mg
Calcium 250 mg


1 pound dried Great Northern beans
2 tablespoons olive oil
2 cups chopped onion
3/4 cup chopped carrot (about 2 medium)
6 garlic cloves, thinly sliced
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 rosemary sprig
6 cups water
4 (14-ounce) cans fat-free, less-sodium chicken broth
6 cups coarsely chopped Swiss chard (about 2 bunches)
2 tablespoons olive oil
4 ounces sourdough bread, cut into 1-inch cubes
1 tablespoon chopped fresh rosemary
Remaining ingredient:
1/2 cup (2 ounces) grated fresh Parmesan cheese


To prepare the soup, sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans; set aside.

Heat 2 tablespoons oil in Dutch oven over medium heat. Add onion and carrot; cook 8 minutes, stirring frequently. Add garlic; cook 1 minute, stirring frequently. Increase heat to medium-high. Add wine; cook until liquid is reduced to 1/2 cup (about 5 minutes). Add salt, pepper, and rosemary sprig; cook 30 seconds, stirring constantly. Stir in beans, 6 cups water, and broth; bring to a boil. Reduce heat; simmer 1 hour and 30 minutes or until beans are tender, stirring occasionally. Add chard; cook 15 minutes or until chard is tender. Discard rosemary sprig.

Preheat oven to 400°.

To prepare croutons, combine 2 tablespoons oil and bread; toss to coat. Add chopped rosemary; toss to combine. Arrange bread in a single layer on a baking sheet. Bake at 400° for 10 minutes or until golden, turning once. Ladle about 1 1/2 cups soup into each of 8 bowls; divide croutons evenly among bowls. Sprinkle each serving with 1 tablespoon cheese.

Julie Grimes Bottcher,

Cooking Light

November 2006
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