Photo: Annabelle Breakey
Total Time
30 Mins
Serves 4

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.

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.

Chef's Notes

Nutritional analysis is per 1 3/4-cup serving.

Ratings & Reviews

Belanos's Review

February 05, 2014
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.

BoatGirl's Review

January 27, 2013

aljhaines's Review

September 22, 2012
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!

LarryMortenson's Review

March 20, 2012