This is a hearty and delicious winter soup. Oh wait, it’s 50+ degrees in NYC today on the first of February. So let me re-phrase, this is a hearty and delicious soup for all temperatures. The original recipe was for a white bean and escarole soup, but since I happened to have bought a fresh bunch of swiss chard yesterday
that I will not let go to waste I improvised. And guess what? It came out good. A recipe is just a starting point.
- 1 tablespoons olive oil
- 1 cup chopped onion
- 1 large carrot, diced small
- 5 large garlic cloves, peeled, chopped
- 1 bunch swiss chard, cut into 1 inch pieces
- 4 cups (or more) vegetable broth – I used low sodium
- 2 15 oz cans of cannellini beans **due to my dismay of canned goods, I used 1 pound dried cannellini beans, soaked overnight, boiled for 1 minute and set aside in boiling water for 1 hour. Either method make sure to drain and rinse well
- 15 oz can diced tomatoes, drained ** I used 1.5 pounds fresh roma tomatoes diced small
- Heat oil in heavy large soup pot over medium-low heat.
- Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes.
- Add swiss chard and stir 3 minutes.
- Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until tender and flavors blend, about 20 minutes. Thin with more broth, if desired.
- Season soup to taste with salt and pepper.