Make Ahead

Quick & Hearty White Bean - Chard Soup

November  7, 2010
0 Ratings
  • Serves 6 - 8
Author Notes

On a grey and rainy day, I was craving soup. The nearby "gourmet" market has pre-made soups that I often pick up when I don't feel like cooking, but none of the soups that day seemed appealing. Instead I grabbed the ingredients for a veggie-full soup. Easy and quick, as soups go. Perfect for a chilly day! Reheats well, too. —seasonista

What You'll Need
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, chopped
  • 3 stalks celery, diced
  • 2 cups crimini mushrooms, sliced
  • 1 bunch chard, separated into stalks (diced), and leaves (roughly chopped)
  • 1/4 cup fresh italian parsley, chopped
  • 6 cloves of garlic, smashed
  • 1 sprig fresh rosemary
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 pre-cooked chicken sausages (I used fennel asiago)
  • 32 ounces low sodium chicken stock
  • 32 ounces water
  • 1/2 cup dry orzo
  • 16 ounces pre-cooked white beans
  1. Saute oil, onion, celery, mushrooms, chard stalks, parsley, garlic, rosemary, salt, pepper, and sausage until onion is soft and mushrooms are soft.
  2. Add broth & water, cover & boil.
  3. Add orzo, bring back to boiling, then lower heat & simmer 8-10 minutes
  4. add white beans & chard leaves, simmer until chard is soft.
  5. Serve with warm crusty bread. Top with shaved parmesan (or other hard salty cheese). Yum!

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