This hearty vegetable and bean soup is perfect for when you have an abundance of seasonal greens. It’s a soup I make over and over again!
Swiss Chard and Butter Bean Soup
This hearty vegetable and bean soup is perfect for when you have an abundance of seasonal greens. It's a soup I make over and over again!
- 1 large Dutch oven or soup pot
- 1 wooden spoon
- 1 strainer
- 1 soup ladle
- 2 tbsp extra-virgin olive oil
- 1 onion chopped
- 5 garlic cloves minced
- 3 tbsp unsalted butter
- 1 tsp kosher salt plus more for seasoning
- 1 bay leaf
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- ¼ tsp red chili flakes optional
- ½ tsp freshly ground pepper
- ½ cup celery sliced into half moons
- 1 cup carrots sliced into rounds or half moons depending on the size
- 4 cups vegetable or chicken stock homemade is best or favorite brand that’s rich in flavor
- 15 oz can butter beans drained and rinsed
- 2 bunches Swiss chard washed and dried, stems/ribs removed, then slice into medium sized strips
- 1 lemon juice of 1/2 and wedges for serving
- Parmigiano-Reggiano for serving
- Warm olive oil in a large soup pot over medium heat. Pay close attention, because you don’t want the olive il to get too hot and start smoking. Once the oil is warm, add the onions and stir occasionally, until the onions are translucent, about 5 minutes. Add the garlic and stir until fragrant (being careful not to let it brown), about 30 seconds.
- Add unsalted butter and stir to combine. When the butter is melted add salt, bay leaf, rosemary, thyme, chili flakes, and freshly ground black pepper. Stir frequently until aromatic, about 2-3 minutes.
- Add celery, carrots, butter beans, and broth. Bring to a boil, then reduce heat, and let it simmer for 10 minutes.
- Add the Swiss chard and continue to simmer until it begins to wilt. Remove from heat and stir in the lemon juice.
- Ladle into soup bowls and top with shaved Parmigiano-Reggiano (optional). Serve with lemon wedges on the side and freshly toasted bread.
You may sub 1 tsp of dried thyme and rosemary for fresh herbs. This may seem like a lot of Swiss Chard but it wilts so much while cooking. Trust me on this one!