01 Feb

White Bean + Swiss Chard Soup

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.

White Bean And Swiss Chard Soup 
Adapted from Epicurious.com
Serves 4-6

In the Pot Cooking












  • 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.