|Nutrition Facts (per serving)|
|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 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 anti-bonding 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.
- 2/3 cup onion (chopped)
- 1 medium carrot (chopped small)
- 2 ribs celery (diced)
- 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, to taste
- Freshly ground black pepper, to taste
Gather the ingredients.
In a large soup pot, sauté the onion, carrot, celery, and garlic in olive oil for 2 to 3 minutes.
Add the beans, Swiss chard, vegetable broth, corn (if using), macaroni pasta, Italian seasoning, salt, and pepper to the pot, stirring to combine them.
Bring to a boil, then reduce to a medium simmer. Heat for 8 to 10 minutes, until macaroni and chard are both cooked.
Serve and enjoy your white bean and Swiss chard soup.
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.