white bean swiss chard soup
Tuscan white bean swiss chard soup combines the goodness of dark, leafy greens with white beans for a soup that eats like a meal
- 1 large bunch swiss chard stemmed and chopped
- 2 leeks - white and light green parts only, chopped
- 3 slices 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 or Calabrian chilies
- juice of 1/4 lemon optional
- salt and pepper
Heat the olive oil in a large soup pot.
Add the bacon and cook until beginning to crisp.
Now add the leeks and cook over medium low heat until translucent. Add the garlic and cook for another minute.
Next, add the stock, fresh thyme, white beans and chili flakes or Calabrian chilies and simmer 30 minutes.
Finally add the swiss chard and cook an additional 5 minutes.
Add the lemon juice if using.
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.
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.
If you can get your hands on Calabrian chilies they make a great addition. Just replace the crushed chilies with the Calabrian chilies.
Juice of about 1/4 lemon brightens this dish up nicely, moving from earthy to a nice fresh flavour.