post
Yum

Miserable day today. Cold, raining and windy. Like it was November already. Good day to grump around the house, really. Then I found beautiful swiss chard and leeks at the market. ¬†Instant inspiration. White bean swiss chard soup. This is an savoury¬†soup, smoky from the bacon and earthy from the beans. Serve it with a bit of good bread and you have a meal in a bowl. A meal that warms from within. It’s even healthy. Loaded with legumes and dark greens. And it’s really not that much bacon after all.

White bean swiss chard soup with leeks and bacon. A hearty, warming soup that chases away the winter blahs no matter how miserable it is out.

I like dark, leafy greens. Spinach, chard, even kale sometimes. They even travel fairly well when it’s the dead of winter. Swiss chard soup, wilted swiss chard, cooked to death southern swiss chard. All good. Chard is my favourite of the lot. I’m still waiting for chard to be the new kale. It’s taking a long time. Maybe I’m wrong in this prediction but if it ever happens, I told you so…

White bean swiss chard soup with leeks and bacon. A hearty, warming soup that chases away the winter blahs no matter how miserable it is out.

white bean swiss chard soup
 
Prep time
Cook time
Total time
 
Tuscan white bean swiss chard soup combines the goodness of dark, leafy greens with white beans for a soup that eats like a meal
Author:
Recipe type: appetizer
Cuisine: italian
Serves: 6
Ingredients
  • 1 large bunch of swiss chard, stemmed and chopped
  • 2 leeks, chopped
  • 3 slices good quality bacon, diced
  • 2 cloves garlic, crushed
  • 6 cups low or no-sodium chicken stock
  • 2 19 oz cans white beans
  • 4-5 sprigs fresh thyme
  • 3 Tbsp olive oil plus more to drizzle
  • 1 pinch red chili flakes
  • salt and pepper
Instructions
  1. Heat the olive oil in a large soup pot.
  2. Add the bacon and cook until beginning to crisp.
  3. Now add the leeks and cook over medium low heat until translucent. Add the garlic and cook for another minute.
  4. Next, add the stock, fresh thyme, white beans and chili flakes and simmer 30 minutes.
  5. Finally add the swiss chard and cook an additional 5 minutes.
  6. Adjust seasonings. I can't tell you how much salt to add. It depends on how much salt is in your stock and white beans.
Notes
Soups do take quite a bit of salt so creep up on it, adding a bit at a time, stirring well and tasting until you get to where you want to be. If you overshoot add more stock to bring it down.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: