Swiss Chard Bean Soup Recipe

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Swiss Chard Bean Soup Recipe
Swiss Chard Bean Soup Recipe photo by Taste of Home
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Swiss Chard Bean Soup Recipe

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This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

Ingredients

  • 1 medium carrot, coarsely chopped
  • 1 small zucchini, coarsely chopped
  • 1 small yellow summer squash, coarsely chopped
  • 1 small red onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 4 cups chopped Swiss chard
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Directions

In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese. Yield: 10 servings (2-1/2 quarts).
Originally published as Swiss Chard Bean Soup in Backyard Living January/February 2007, p63

Nutritional Facts

1 cup: 94 calories, 4g fat (1g saturated fat), 2mg cholesterol, 452mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 5g protein.

  • 1 medium carrot, coarsely chopped
  • 1 small zucchini, coarsely chopped
  • 1 small yellow summer squash, coarsely chopped
  • 1 small red onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 4 cups chopped Swiss chard
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  1. In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper.
  2. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese. Yield: 10 servings (2-1/2 quarts).
Originally published as Swiss Chard Bean Soup in Backyard Living January/February 2007, p63

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Docsbob User ID: 7105238 227667
Reviewed Jun. 9, 2015

"Very easy and yummy. Can pretty much use whatever veggies and beans you have on hand."

MY REVIEW
1212adasd User ID: 7402663 163561
Reviewed Sep. 11, 2013

"good"

MY REVIEW
3232 User ID: 7402648 147615
Reviewed Sep. 11, 2013

"awesome recipe"

MY REVIEW
Pankajkumar User ID: 6786693 147730
Reviewed Sep. 10, 2013 Edited Sep. 12, 2013

"awesome recipe"

MY REVIEW
Punkyjoe81 User ID: 3773046 208547
Reviewed Jul. 15, 2013

"Wow, we really enjoyed this healthy soup! We substituted garbanzo beans for the great northern beans because that is what I had on hand. I made fresh bread with it - it was a delicious meal!"

MY REVIEW
Whited User ID: 882471 162446
Reviewed Sep. 9, 2010

"very colorful and so easy and quick to make, delicious"

MY REVIEW
apeesacake User ID: 1069255 162444
Reviewed Jun. 29, 2009

"This was a nicely flavored soup. I did decide to add a cut up potato to it but other than that I followed the recipe exactly. I will be making this again."

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