Thankfully for the bulk section at my co-op, my love-affair with white beans is not yet over. And having not made nearly enough soups this Winter, the ever-classic combo of white beans and greens needed to make an appearance. And appearance it made. I can’t think of a better way to spend a Sunday afternoon; making soup and baking bread, complete with the company of my favorite.
White Bean & Rainbow Chard Soup
- 2 Tbsp olive oil
- 1 yellow onion, chopped
- 1 small shallot, minced
- 4 cloves garlic, minced
- 1 cup white beans, soaked overnight
- 1 bunch rainbow chard, cleaned and roughly chopped
- 32 oz vegetable broth
- salt, pepper, red pepper flakes
Heat olive oil in large pan. When hot add onions, shallot and garlic. Add white beans, vegetable broth and 2 cups water to pan, let simmer for about an hour, adding more liquid if needed. Stir in chard and let wilt for about 10 minutes before serving.
What is your go-to Winter soup?