TUSCAN CHARD AND CANNELLINI BEAN SOUP
This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).
Provided by Callinectes Sapidus
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
- Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g
TUSCAN SWISS CHARD AND BEANS SOUP
Tuscan Swiss Chard and Beans Soup is made in under 30 minutes and bursts with so much flavor everyone will want a second bowl of this healthy green soup! Perfect for a light starter and easy enough to make during busy weeknights.
Provided by 2 sisters recipes
Time 25m
Number Of Ingredients 13
Steps:
- Thinly chop the Swiss Chard and submerge into a large pot of cold water, rinse under running water as needed, and transfer to a colander to drain. Do the same with the second bunch. Set aside.
- In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 2 minutes to soften. Turn off the heat. (have the lid to the pot nearby)
- Toss in the wet Swiss Chard and cover with the lid. Turn back on the heat, on medium heat. Allow the chard to saute and simmer for about 5 minutes. Stirring occasionally. The liquid on the bottom with be watery and that's good. Add salt, garlic powder, and dried oregano.
- Add the beans. Cover again with the lid, and allow the beans to saute with the chard for 2 minutes. Add an additional tablespoon of extra virgin olive oil to the chard and beans.
- Pour in the water and vegetable broth and bring to a low simmer. Then toss in the chopped tomato.
- Cover with lid and simmer the soup for 8 minutes more. Turn off the soup. Here is where you can drop 1 rind of Parmigiano-Reggiano into the soup. Leave it in the soup for 10 minutes. It will slowly melt and give more flavor to this soup. Then fish it out and discard before serving.
- Taste and season with black pepper to taste. Feel free to add more salt, if you prefer.
- Yields: 4 to 6 servings.
HAM, BEAN AND SWISS CHARD SOUP
I saw a similar recipe made on TV and tried to duplicate it in order to use up an abundance of Swiss chard that I got from the farm this summer. We have been enjoying it regularly, so I thought I would share it here.
Provided by JackieOhNo
Categories Ham
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon slices over medium heat in a Dutch oven or soup kettle, then remove and drain on paper towels. Saute garlic, onion, carrot, and Swiss chard stems in bacon grease until soft, then add ham, red pepper flakes, and black pepper. Add Swiss chard leaves and saute until they are wilted.
- Add chicken broth, Roman beans and tomatoes. Stir together, increase heat and bring to a boil. Lower heat and simmer, uncovered, for about 30 minutes. Add hot sauce and Worcestershire sauce. Crumble bacon slices and add to soup. Stir in Parmesan cheese to taste.
SWISS CHARD AND WHITE BEAN MINESTRONE
Make and share this Swiss Chard and White Bean Minestrone recipe from Food.com.
Provided by ddav0962
Categories Chard
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Add the onion and cook for 4-5 minutes to soften. Add the swiss chard and cook for 5 minutes, stirring often until softened. Add the stock and beans and gently bring to a boil. Season with sea salt and black pepper.
- Toast the ciabatta until golden on both sides. Rub the toasted bread with the cut sides of the garlic, then place each one in a serving bowl. Drizzle each piece of bread with olive oil and ladle soup over the bread. Sprinkle with parmesan cheese and serve immediately.
Nutrition Facts : Calories 218.4, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 240.6, Carbohydrate 31.2, Fiber 8.1, Sugar 2.5, Protein 11.7
CHARD AND WHITE BEAN SOUP
A steamy bowl of this on a cold, rainy day is SO comforting. I serve this with crusty bread and a simple salad.
Provided by Hey Jude
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine bacon, onion, garlic, nutmeg and red pepper flakes in a 4-qt saucepan; cook over medium heat, stirring frequently, until onion is softened, 4 to 5 minutes.
- Add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil.
- Cut chard stems into 3/4-inch slices.
- Cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons.
- Add chard stems and pasta when soup boils.
- Reduce heat to medium-low; simmer 7 minutes.
- Add chard leaves; simmer until wilted, 3 to 4 minutes.
- Add sage; remove from heat.
- Ladle soup into 4 bowls and drizzle with olive oil.
Nutrition Facts : Calories 274.4, Fat 6.8, SaturatedFat 1.7, Cholesterol 14.8, Sodium 210.7, Carbohydrate 37.6, Fiber 5.6, Sugar 2, Protein 18.4
CANNELLINI WHITE BEAN SOUP WITH SWISS CHARD
Steps:
- Gather the ingredients.
- In a large soup pot, sauté the onion, carrot, celery, and garlic in olive oil for 2 to 3 minutes.
- Add the beans, Swiss chard, vegetable broth, corn (if using), macaroni pasta, Italian seasoning, salt, and pepper to the pot, stirring to combine them.
- Bring to a boil, then reduce to a medium simmer. Heat for 8 to 10 minutes, until macaroni and chard are both cooked.
- Serve and enjoy your white bean and Swiss chard soup.
Nutrition Facts : Calories 196 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 8 g, Protein 11 g, SaturatedFat 0 g, Sodium 1189 mg, Sugar 5 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
QUICK WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES RECIPE
White bean stew is a healthy, high-protein dish with nutritious swiss chard and tomatoes. It's tasty, rich, and can be made in less than an hour.
Provided by Danielle Castillo
Categories Stew
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a saucepan of water to a boil
- Add the chard and simmer over moderate heat until tender, 8 minutes
- Drain the greens and gently press out excess water
- In the saucepan, heat the oil
- Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute
- Add the tomatoes and bring to a boil
- Add the beans and simmer over moderately high heat for 3 minutes
- Add the chard and simmer over moderate heat until the flavors meld, 5 minutes
- Season the stew with salt and serve
Nutrition Facts : Carbohydrate 36.72g, Fat 14.40g, Fiber 10.02g, Protein 13.47g, SaturatedFat 2.04g, ServingSize 4.00 Person, Sodium 936.71mg, Sugar 0.00, UnsaturatedFat 9.98g
WHITE BEAN SOUP WITH SWISS CHARD
This is a nice, healthy, pleasantly spicy and warming stew like soup. This can also be done in a crock pot but will take all day. The cooking time does not reflect the overnight soaking of the beans. This recipe can also be made with spinach but I don't think it would be as good.
Provided by Engrossed
Categories Chard
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the beans in a large pot and cover with water. Let them soak overnight.
- The next day, drain the beans, reserving 2 cups of liquid.
- In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
- Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.
Nutrition Facts : Calories 134.8, Fat 7.1, SaturatedFat 1, Sodium 98.3, Carbohydrate 15.5, Fiber 4.1, Sugar 3.5, Protein 4
WHITE BEAN-CHARD SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
- Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.
CREAMY WHITE BEAN-AND-CHARD SOUP
Beans are an inexpensive and nutritious option for family suppers. A pot of red beans and rice is always welcome, either for fall gatherings on the porch or gatherings around the television watching the game. Many Southerners enjoy bacon-flavored, creamy white beans ladled over a wedge of hot cornbread. White beans are also delicious in fall soups and stews. For this white bean soup, we paired cannellini beans with Swiss chard, a nutritious, green leafy vegetable. With a milder taste than spinach, adding chard to the soup is an easy way to sneak the vegetables into the kid's meals. Add the chard to the soup mixture and once it is tender, pour the mixture into your blender and puree until smooth. Top with parmesan cheese, red pepper flakes, and chives, and serve with some warm, homemade bread. Purchase low-sodium beans and low-sodium chicken stock to keep the sodium count low. Whether you use your slow cooker, Instant-Pot, or stovetop, a pot of soup or stew is the perfect choice for supper once the days get longer and the weather cools.
Provided by Pam Lolley
Categories Soup
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil in a Dutch oven over medium-high. Add onion. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add garlic, rosemary, salt, and pepper. Cook, stirring constantly, 1 minute. Add beans, broth, and bay leaf.
- Bring mixture to a boil over high. Reduce heat to low; simmer, stirring occasionally, 15 minutes. Remove and discard bay leaf.
- Add chard to Dutch oven. Cook over low, stirring occasionally, until chard is very tender and wilted, about 6 minutes.
- Working in 2 batches, ladle entire mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, 2 to 3 minutes per batch. Return pureed soup to Dutch oven, and bring to a simmer over medium-high.
- Stir together sour cream and whole milk in a bowl. Top servings with sour cream mixture; garnish with chopped fresh chives and crushed red pepper.
BEAN AND SWISS CHARD SOUP
Provided by Barbara Kafka
Categories Soup/Stew Bean Leafy Green Pasta Lunch Winter Healthy Chard Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups (1.25 liters); 4 first-course servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard.
- Very finely chop anchovies together with the rosemary.
- In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
- Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
- Pass Parmesan cheese at the table.
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- Rinse chard well and trim off and discard discolored stem ends; tear leaves from stems. Thinly slice stems crosswise; cut leaves into 1-inch pieces.
- Pour oil into a 4- to 5-quart pan over medium heat. Add chard stems and garlic; stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water (see notes). Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.
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- Steam the broccoli florets for 5 minutes. If you don’t have steamer tray to put inside a pot, you can always use a small metal strainer, which is what I did. Set the broccoli aside.
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- Heat up oven to 375F (191C) degrees. Place bread onto a sheet pan and bake for 10 to 12 minutes, until bread is golden.
- Heat a Dutch oven over medium-high heat. Add cooking oil and then Italian sausage (removed from its casing) to heated oil. Saute until sausage is golden, 4 to 6 minutes. Drain any fat from the pot.
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