White Bean-Chard Soup (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 tablespoons extra-virgin olive oil |
1 large onion, diced |
3 stalks celery, diced |
kosher salt |
2 15 .5-ounce cans cannellini beans, drained and rinsed |
4 cups low-sodium chicken broth |
1 12 -ounce jar roasted red peppers, drained and coarsely chopped |
5 cloves garlic (4 minced; 1 whole) |
1/4 cup chopped fresh cilantro |
1 bunch swiss chard, leaves roughly chopped |
freshly ground pepper |
4 thick slices sourdough bread |
lemon wedges, for serving (optional) |
Directions:
1. Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
2. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
3. Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.
4. Per serving: Calories 484; Fat 19 g (Saturated 3 g); Cholesterol 25 mg; Sodium 1,563 mg; Carbohydrate 58 g; Fiber 11 g; Protein 21 g
5. Photographs by Antonis Achilleos
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