Here is the best Creamy White Bean Soup with Swiss Chard recipe. You can make it easily at home and enjoy it with family and friends.
White beans also taste great in fall soups and stews. For this white bean soup, we mixed cannellini beans with Swiss chard, which is a healthy, green vegetable. With a milder taste than spinach, chard is a great way to sneak vegetables into the kids’ food. Take out the chard and add it to the soup mixture.
When the chard is soft, put the soup into your blender and puree it until it’s smooth. Top with parmesan cheese, red pepper flakes, and chives, and serve with some warm, homemade bread to eat with the soup. You should buy low-sodium beans and low-sodium chicken stock to keep the sodium level in your food down.
Creamy White Bean-and-Chard Soup Recipe:
- It takes three 15-ounce cans of low-sodium cannellini beans, drained and rinsed.
- 4 cups of chicken broth with less sodium.
- Bay leaf, dried:
- Chopped Swiss chard fills three cups (stems and ribs removed; from 1 [8-oz.] bunch)
- In this case, 2 tablespoons of olive oil
- Chopped up: 1 small yellow onion
- 2 garlic cloves, chopped very small (1 tbsp.)
- Finely chopped rosemary from the garden: 1 teaspoon
- 1 tbsp. soured cream
- One tablespoon of whole milk.
- 1/3 cup sour cream
- As a garnish, fresh chives and ground red pepper are used as a meal.
When you put the oil in a Dutch oven, put it on medium-high heat. Add some onion. In about 5 to 7 minutes, the broccoli will be soft and translucent. Keep stirring it as it cooks. Add garlic, rosemary, salt, and pepper to your food. This will make it taste better. Cook for about a minute, stirring constantly. Add broth, beans, and a bay leaf.
Bring the mixture to a boil over high heat, then let it cool. Reduce the heat to low and simmer, stirring occasionally, for about 15 minutes. Remove the bay leaf and discard it.
Add chard to the pot. Over low heat, stir occasionally until the chard is very soft and wilted, about 6 minutes.
Working in two batches, put the whole mixture into a blender. When you put the lid on your blender, remove the centrepiece to let the steam out. Place a clean towel over the hole. 2 to 3 minutes per batch is how long it takes to make the dough smooth. Return the pureed soup to the Dutch oven and bring it to a boil over medium-high heat.
Stir the sour cream and whole milk together in a bowl. A sour cream mixture should be put on top of each serving. Then, add chopped fresh chives and crushed red pepper.
Read More: Do You Eat The Stems Of Swiss Chard?