|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.
It 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.
- 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, sauté the onion, carrot, celery, and garlic in olive oil for 2-3 minutes.
Add the 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. Serve and enjoy your white bean and chard soup!