|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 96g||35%|
|Dietary Fiber 24g||85%|
|*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.|
Cannellini beans and Swiss chard combine in this healthy and simple white bean soup recipe. It's low-fat, vegetarian and vegan, and the Swiss chard makes it very nourishing.
Don't throw out those Swiss chard stems! Add them to the pot whenever you next make a soup or vegetable broth.
This soup is both vegetarian and vegan. Need this recipe to be gluten-free, too? Just omit the optional pasta or orzo, and be sure your vegetable broth is gluten-free.
See also: More vegetable soup recipes
- 2/3 cup onion, chopped
- 1 medium carrot, chopped small
- 2 ribs celery, diced cup
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 3 cups vegetable broth
- 1 15-ounce can cannellini beans, drained
- 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 and pepper, to taste
In a large soup pot, sautee the onion, carrot, celery and garlic in olive oil for 2-3 minutes.
Add beans, vegetable broth, Swiss chard, corn, macaroni pasta and Italian seasoning to the pot, stirring to combine.
Bring to a boil, then reduce to a medium simmer. Heat for 8-10 minutes, until macaroni and chard are both cooked.
Enjoy your white bean and chard soup!