Annabelle Breakey
Total Time
1 Hour
Yield
Makes 10 servings

The variety of the vegetables, two kinds of legumes, and the Italian trick of cooking a bit of parmesan rind in the soup for added flavor create a palate-pleasing minestrone miles beyond the bland bean-and-pasta version so often served. The soup is flexible too; add your favorite vegetables or use whatever is bountiful in your garden this harvest. This soup keeps frozen for up to 3 months.

How to Make It

Step 1

Bring a large pot of water to a boil. Meanwhile, cut stems from Swiss chard leaves by making a V-shaped cut into each leaf around the stem. Finely chop stems, cut leaves into ribbons, and set both aside separately.

Step 2

Boil tomatoes for 30 seconds. Lift out with a slotted spoon and rinse under very cold water. Remove the skin with a paring knife or vegetable peeler. Cut tomatoes into quarters, remove seeds, and chop. Set tomatoes aside.

Step 3

Whirl half of cannellini beans with 1/2 cup water in a blender until smooth. Set bean purée aside.

Step 4

Cook olive oil and garlic in a large pot over medium-high heat until fragrant, about 2 minutes. Add carrots, zucchini, reserved chopped chard stems, and salt. Cook, stirring, until stems are tender, about 5 minutes. Add white wine and cabbage. Cook, stirring, until cabbage wilts, 2 to 3 minutes.

Step 5

Add reserved chard leaves, remaining cannellini beans, the chopped tomatoes, bean purée, chickpeas, parmesan rind, and broth. Bring to a boil, then reduce heat to maintain a steady simmer. Cook until all vegetables are tender and flavors blend, about 15 minutes. Remove parmesan rind. Serve soup hot, topped with shredded parmesan.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

MissMisha's Review

shparkly
February 13, 2014
This is good soup. It is a good way to use up the scads and scads of swiss chard that come in our CSA box. I usually saute a little onion and add it, and use whatever vegetables I have on hand. I really like pureeing the cannellini beans for some thickness, eliminating the need for flour, cream or other thickeners.

laurelflippen's Review

MissMisha
September 29, 2013
A real keeper. Fall is in the air and it's the first soup I go to. Yummy!

shparkly's Review

mseapea
November 15, 2011
Everyone loved this soup. I skipped the cabbage and used canned tomatoes and it was really good. I added celery, onion, and yellow squash.

EWedge02's Review

EWedge02
August 07, 2011
Fantastic soup. I served this over just a few whole wheat penne rigate noodles and it was to die for. I did not use the parmesan rind just because it wasn't on hand.

mseapea's Review

flamingolady
October 29, 2010
Excellent soup that has lots of color and flavor. I made mine with vegetable stock instead of chicken stock and was very please.

flamingolady's Review

laurelflippen
October 28, 2010
This soup is delicious, so complex in flavors, next time will use canned tomatoes, may have more robust tomato flavor, which we like. I also added a chopped onion. The parmesan rind melted in the soup, but otherwise the recipe was a hit.