Cannellini White Bean Soup With Swiss Chard

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 12/2/21
Cannellini bean soup recipe

The Spruce / Anastasiia Tretiak

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
196 Calories
3g Fat
34g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 196
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 1189mg 52%
Total Carbohydrate 34g 12%
Dietary Fiber 8g 30%
Total Sugars 5g
Protein 11g
Vitamin C 20mg 102%
Calcium 160mg 12%
Iron 6mg 32%
Potassium 1151mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cannellini beans and Swiss chard combine together in this simple vegetarian and vegan white bean soup recipe. Taking less than an hour to make, from start to finish, this soup also has an assortment of delicious veggies—carrots, celery, and onions (we like to add in the optional corn)—vegetable broth, pasta, and seasonings. 

This soup can also be made gluten-free by substituting gluten-free pasta or orzo. Be sure to check that the vegetable broth is also gluten-free as some spices have an antibonding agent that contains gluten.

If you want to make your own homemade vegetable broth, don't throw out those Swiss chard stems. Chard makes a great addition to any broth or homemade soup, just add them to the pot of your next recipe.

Great for lunch or a light dinner, serve this soup by itself or with a tossed green salad. 

Ingredients

  • 2/3 cup chopped onion

  • 1 medium carrot, chopped small

  • 2 stalks celery, diced

  • 2 cloves garlic, minced

  • 2 teaspoons olive oil

  • 3 cups vegetable broth

  • 1 (15-ounce) can cannellini beans

  • 2 cups chopped Swiss chard

  • 1/2 cup corn kernels, optional

  • 1/3 cup macaroni, small shells, or orzo pasta, optional

  • 1 teaspoon Italian seasoning

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Cannellini White Bean Soup with Swiss Chard Recipe

    The Spruce / Anastasiia Tretiak

  2. In a large soup pot, sauté the onion, carrot, celery, and garlic in olive oil for 2 to 3 minutes.

    Saute onion, carrot, celery

    The Spruce / Anastasiia Tretiak

  3. Add the beans, Swiss chard, vegetable broth, corn (if using), macaroni pasta, Italian seasoning, salt, and pepper to the pot, stirring to combine them.

    Add beans and other ingredients

    The Spruce / Anastasiia Tretiak

  4. Bring to a boil, then reduce to a medium simmer. Heat for 8 to 10 minutes, until macaroni and chard are both cooked.

    Bring to a boil

    The Spruce / Anastasiia Tretiak

  5. Serve and enjoy your white bean and Swiss chard soup.

    Serve Vegetarian Cannellini White Bean Soup With Swiss Chard

    The Spruce / Anastasiia Tretiak

How to Store and Freeze

To store any leftover soup, make sure to let it cool down first.


  • If you plan on eating it again soon, you can store your leftover soup in an airtight container in the refrigerator, where it will stay good for up to three days.
  • You may also freeze the bean and chard soup in a freezer-safe container or bag for three months. If using a freezer bag, squeeze out any excess air. If in a freezer container, put a piece of plastic wrap over the surface of the soup. These tips will help prevent ice crystal formation on the soup.