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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 339
  • Calories from fat: 27%
  • Fat: 10g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 19g
  • Carbohydrate: 45.8g
  • Fiber: 12.7g
  • Cholesterol: 5mg
  • Iron: 4.9mg
  • Sodium: 741mg
  • Calcium: 250mg

Ingredients

  • Soup:
  • 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)
  • Croutons:
  • 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

Preparation

  1. 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.
  2. 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.
  3. Preheat oven to 400°.
  4. 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.
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