bean and chard soup.

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Remember last week when I mentioned I was making a big pot of soup? You guys! It was delicious. And healthy!


One positive thing about living in San Francisco (okay, there are many positive things) is that we have cool summer months. This means I can make soup in August and no one looks at me like I'm crazy. Well, at least not for making soup in August!


I made this soup when my cold was at its worst. This delicious combination of diced tomatoes, chard and cannellini beans comforted my cold and soothed my soul.


I proceeded to pour an entire bottle of hot sauce into the bowl before digging in. You can't go wrong with hot sauce!

Cannellini Bean & Chard Soup
Adapted from Sunset

Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 medium carrots, sliced
3 stalks of celery, sliced
2 cloves of garlic, minced
1 - 15 oz. can of cannellini beans, drained & rinsed
1 - 14.5 oz. can of diced tomatoes, drained
1 qt. vegetable broth
1 bunch chard, chopped
1 teaspoon "Everyday Seasoning" from Trader Joe's
parmesan cheese

Directions:
Heat the olive oil in a stockpot over medium heat. Add onion, carrots, celery and garlic. Cook for 5-7 minutes, stirring often. Add beans, drained tomatoes and broth - bring to a boil. Reduce head to a simmer, cover and let cook for 30 minutes. Add chard and seasoning, cook for an additional 3-5 minutes. Serve with grated parmesan cheese on top. Enjoy!

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