Directions:
- Preheat oven to 425 degrees F.
- Cut the top off the head of garlic, place on a baking sheet and bake for 40 minutes.
- In a large pot, heat oil over medium heat. Cook celery, carrots and onion for about 10 minutes.
- Add beans and chicken stock and water. Cook for an additional 10 minutes.
- Squeeze the garlic pulp into the pot. Add the swiss chard, pepper and cheese.
- Puree with an immersion blender or in small batches in a regular blender.
- Serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.35 Kcal (399 kJ) | ||
| Calories from fat | 26.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 5% | |
|---|---|---|---|
| Cholesterol | 1.58mg | 1% | |
| Sodium | 236.13mg | 10% | |
| Potassium | 410.36mg | 9% | |
| Total Carbs | 13.57g | 5% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 6.39g | 13% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 71.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 38.88 Kcal (163 kJ) | ||
| Calories from fat | 10.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 5% | |
|---|---|---|---|
| Cholesterol | 0.64mg | 1% | |
| Sodium | 96.28mg | 10% | |
| Potassium | 167.31mg | 9% | |
| Total Carbs | 5.53g | 5% | |
| Sugars | 0.82g | 8% | |
| Dietary Fiber | 0.6g | 6% | |
| Protein | 2.6g | 13% | |
| Vitamin C | 6.9mg | 28% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 8% | |
| Calcium | 29.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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