Best 8 White Bean Chard Soup Recipes

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Indulge in a comforting and flavorful culinary journey with our exquisite White Bean and Chard Soup. This delightful soup is a symphony of wholesome ingredients, seamlessly blending the earthy richness of white beans with the vibrant freshness of chard, all simmered in a savory vegetable broth. Experience the perfect harmony of textures as tender beans and wilted chard leaves come together in a symphony of flavors, while aromatic herbs and spices dance on your palate.

Accompanying this main recipe are three additional variations that cater to diverse dietary preferences and culinary inclinations. Embark on a culinary adventure with our Vegan White Bean and Chard Soup, a plant-based delight that retains all the goodness of the original recipe while adhering to a vegan lifestyle. For those seeking a smoky and robust flavor profile, our Smoked Sausage and White Bean Soup infuses the comforting flavors of smoked sausage, lending a hearty and satisfying touch to the classic soup.

If you're craving a taste of the Mediterranean, our Italian White Bean and Sausage Soup awaits you. This vibrant rendition incorporates Italian sausage, sun-dried tomatoes, and a medley of Mediterranean herbs, transporting your taste buds to the sun-kissed shores of Italy. And for those who appreciate a touch of spice, our Spicy White Bean and Chard Soup delivers a delightful kick with the addition of chili flakes and cayenne pepper, creating a symphony of flavors that will awaken your senses.

No matter your taste preferences, our collection of White Bean and Chard Soup recipes offers a culinary adventure that will warm your heart and tantalize your taste buds. Prepare to embark on a delectable journey of flavors and textures, where each spoonful promises a moment of pure culinary bliss.

Here are our top 8 tried and tested recipes!

CANNELLINI WHITE BEAN SOUP WITH SWISS CHARD



Cannellini White Bean Soup With Swiss Chard image

Cannellini beans and Swiss chard combine in this simple vegan white bean soup recipe.

Provided by Jolinda Hackett

Categories     Side Dish     Soup

Time 50m

Yield 4

Number Of Ingredients 13

2/3 cup onion (chopped)
1 medium carrot (chopped small)
2 ribs celery (diced)
2 cloves garlic (minced)
2 teaspoons olive oil
3 cups vegetable broth
1 (15-ounce) can cannellini beans (drained)
2 cups chopped Swiss chard
1/2 cup corn kernels, optional
1/3 cup macaroni, small shells, or orzo pasta, optional
1 teaspoon Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • In a large soup pot, sauté the onion, carrot, celery, and garlic in olive oil for 2 to 3 minutes.
  • Add the beans, Swiss chard, vegetable broth, corn (if using), macaroni pasta, Italian seasoning, salt, and pepper to the pot, stirring to combine them.
  • Bring to a boil, then reduce to a medium simmer. Heat for 8 to 10 minutes, until macaroni and chard are both cooked.
  • Serve and enjoy your white bean and Swiss chard soup.

Nutrition Facts : Calories 196 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 8 g, Protein 11 g, SaturatedFat 0 g, Sodium 1189 mg, Sugar 5 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g

SWISS CHARD BEAN SOUP



Swiss Chard Bean Soup image

This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 medium carrot, coarsely chopped
1 small zucchini, coarsely chopped
1 small yellow summer squash, coarsely chopped
1 small red onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
4 cups chopped Swiss chard
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

WHITE BEAN-CHARD SOUP



White Bean-Chard Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

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)

Steps:

  • 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.
  • 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.
  • Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.

CREAMY WHITE BEAN-AND-CHARD SOUP



Creamy White Bean-and-Chard Soup image

Beans are an inexpensive and nutritious option for family suppers. A pot of red beans and rice is always welcome, either for fall gatherings on the porch or gatherings around the television watching the game. Many Southerners enjoy bacon-flavored, creamy white beans ladled over a wedge of hot cornbread. White beans are also delicious in fall soups and stews. For this white bean soup, we paired cannellini beans with Swiss chard, a nutritious, green leafy vegetable. With a milder taste than spinach, adding chard to the soup is an easy way to sneak the vegetables into the kid's meals. Add the chard to the soup mixture and once it is tender, pour the mixture into your blender and puree until smooth. Top with parmesan cheese, red pepper flakes, and chives, and serve with some warm, homemade bread. Purchase low-sodium beans and low-sodium chicken stock to keep the sodium count low. Whether you use your slow cooker, Instant-Pot, or stovetop, a pot of soup or stew is the perfect choice for supper once the days get longer and the weather cools.

Provided by Pam Lolley

Categories     Soup

Time 40m

Number Of Ingredients 13

2 tablespoons olive oil
1 small yellow onion, chopped (1 ½ cups)
2 garlic cloves, finely chopped (1 Tbsp.)
1 teaspoon finely chopped fresh rosemary
¾ teaspoon kosher salt
½ teaspoon black pepper
3 (15-oz.) cans lower-sodium cannellini beans, drained and rinsed
4 cups lower-sodium chicken broth
1 dried bay leaf
3 cups packed roughly chopped Swiss chard (stems and ribs removed; from 1 [8-oz.] bunch)
⅓ cup sour cream
1 tablespoon whole milk
Fresh chives and crushed red pepper for garnish

Steps:

  • Heat oil in a Dutch oven over medium-high. Add onion. Cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add garlic, rosemary, salt, and pepper. Cook, stirring constantly, 1 minute. Add beans, broth, and bay leaf.
  • Bring mixture to a boil over high. Reduce heat to low; simmer, stirring occasionally, 15 minutes. Remove and discard bay leaf.
  • Add chard to Dutch oven. Cook over low, stirring occasionally, until chard is very tender and wilted, about 6 minutes.
  • Working in 2 batches, ladle entire mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, 2 to 3 minutes per batch. Return pureed soup to Dutch oven, and bring to a simmer over medium-high.
  • Stir together sour cream and whole milk in a bowl. Top servings with sour cream mixture; garnish with chopped fresh chives and crushed red pepper.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN



Braised White Beans and Greens With Parmesan image

Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Provided by Lidey Heuck

Categories     dinner, weekday, beans, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/4 cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
1/2 cup shredded mozzarella (optional)
3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

Steps:

  • In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
  • Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
  • Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
  • Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

CHARD AND WHITE BEAN SOUP



Chard and White Bean Soup image

A steamy bowl of this on a cold, rainy day is SO comforting. I serve this with crusty bread and a simple salad.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 slices smoked bacon, diced fine
1 medium onion, diced
1 clove garlic, minced
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon red pepper flakes
6 cups low sodium chicken broth
1 (15 ounce) can small white beans, rinsed and drained
1 bunch red swiss chard or 1 bunch white swiss chard
1/4 cup dried tiny pasta, such as pastina
5 -6 large fresh sage leaves, minced
2 teaspoons olive oil

Steps:

  • Combine bacon, onion, garlic, nutmeg and red pepper flakes in a 4-qt saucepan; cook over medium heat, stirring frequently, until onion is softened, 4 to 5 minutes.
  • Add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil.
  • Cut chard stems into 3/4-inch slices.
  • Cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons.
  • Add chard stems and pasta when soup boils.
  • Reduce heat to medium-low; simmer 7 minutes.
  • Add chard leaves; simmer until wilted, 3 to 4 minutes.
  • Add sage; remove from heat.
  • Ladle soup into 4 bowls and drizzle with olive oil.

Nutrition Facts : Calories 274.4, Fat 6.8, SaturatedFat 1.7, Cholesterol 14.8, Sodium 210.7, Carbohydrate 37.6, Fiber 5.6, Sugar 2, Protein 18.4

WHITE BEAN SOUP WITH SWISS CHARD



White Bean Soup With Swiss Chard image

This is a nice, healthy, pleasantly spicy and warming stew like soup. This can also be done in a crock pot but will take all day. The cooking time does not reflect the overnight soaking of the beans. This recipe can also be made with spinach but I don't think it would be as good.

Provided by Engrossed

Categories     Chard

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 ounces great northern beans
3 tablespoons olive oil
2 large onions, chopped (red & white)
2 -3 carrots, peeled and finely chopped
1/2 lb red swiss chard, ribs and leaves coarsely chopped
5 cups vegetable broth
3 garlic cloves, minced
1 bay leaf
1 teaspoon fresh coarse ground black pepper
3 tablespoons fresh parsley, chopped

Steps:

  • Place the beans in a large pot and cover with water. Let them soak overnight.
  • The next day, drain the beans, reserving 2 cups of liquid.
  • In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
  • Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.

Nutrition Facts : Calories 134.8, Fat 7.1, SaturatedFat 1, Sodium 98.3, Carbohydrate 15.5, Fiber 4.1, Sugar 3.5, Protein 4

BEAN AND SWISS CHARD SOUP



Bean and Swiss Chard Soup image

Provided by Barbara Kafka

Categories     Soup/Stew     Bean     Leafy Green     Pasta     Lunch     Winter     Healthy     Chard     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 5 cups (1.25 liters); 4 first-course servings

Number Of Ingredients 11

1/2 pound (225 g) Swiss chard or kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned beans
4 cups (1 liter) chicken stock [or Garlic Broth for a meatless soup]
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving

Steps:

  • In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard.
  • Very finely chop anchovies together with the rosemary.
  • In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
  • Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
  • Pass Parmesan cheese at the table.

Tips:

  • Properly Clean the Swiss Chard: Before using Swiss chard, remove the fibrous stems and thoroughly wash the leaves to eliminate any dirt or grit.
  • Don't Overcook the Beans: To maintain their shape and texture, avoid overcooking the beans. Test their tenderness by tasting them frequently towards the end of the cooking time.
  • Use Quality Ingredients: The quality of your ingredients greatly impacts the final dish. Opt for fresh, flavorful Swiss chard, high-quality canned beans, and a flavorful vegetable broth.
  • Adjust Seasonings to Taste: Don't hesitate to adjust the seasonings based on your personal preferences. Add more salt, pepper, or herbs if desired.
  • Garnish Before Serving: Enhance the visual appeal of the soup by garnishing it with fresh herbs like parsley or chives before serving.

Conclusion:

This hearty and flavorful White Bean and Swiss Chard Soup is a delightful blend of wholesome ingredients that come together to create a satisfying and nutritious meal. Its simplicity allows for customization, making it easy to tailor the flavors to your liking. Whether enjoyed as a comforting lunch or a light dinner, this soup is sure to warm your soul and nourish your body. So, gather your ingredients, follow these steps, and indulge in the goodness of this delectable soup.

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