White Bean Soup with Red Chard

Name: White Bean Soup with Red Chard
Yield: Makes 6 Servings
Ingredients: sweet onions such as Vidalia or Walla Walla, 2 large (about 1 lb/500 g total weight), finely chopped; low-sodium chicken or vegetable broth or stock, 6 cups (48 fl oz/1.5 l); low-sodium cannellini or white kidney beans, 2 cans (15 oz/470 g each), drained and rinsed; Parmesan cheese, ¼ cup (1 oz/30 g) freshly grated; olive oil, 2 Tbsp; sea salt, ⅛ tsp; garlic, 2 cloves, pressed or minced; red chard, 2 bunches (about 1 lb/500 g total weight), leaves torn into bite-sized pieces, ribs and stems chopped; dried thyme, ¼ tsp

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

Taking a little extra time to cook sweet onions over low heat until tender and mellow adds a nice caramelized flavor to this simple soup, which you can assemble otherwise with little effort. For extra richness, add a Parmesan cheese rind to the broth as the soup simmers.

Ingredients

olive oil, 2 Tbsp
sweet onions such as Vidalia or Walla Walla, 2 large (about 1</

Dinner
Gluten-free
Vegetarian
Soup

Method

Heat olive oil in a large pot over medium-high heat. Add onions and chard ribs and stems and stir to coat well with oil. Sprinkle in salt, reduce heat to medium, and sauté until vegetables are softened, about 10 minutes.
Add garlic and thyme and cook, stirring constantly, until garlic is fragrant but not browned, 1–2 minutes longer.
Add broth and bring t