Weeknight White Bean Soup with Swiss Chard

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 25 mins


1tablespoon olive oil
1-- fennel bulb, chopped
3-- leeks, thinly sliced (white part only)
2-- (15-ounce) cans cannellini beans, rinsed and drained
1/4teaspoon freshly ground black pepper
6cups reduced-sodium vegetable broth
1-- bunch Swiss chard, coarsely chopped
-- Baguette slices
-- Shredded Gruyere cheese


  1. Heat olive oil in a Dutch oven. Add fennel and leeks; sauté 5 minutes. Add beans and broth. Bring to a simmer. If desired, mash some of beans with a potato masher to make a creamy consistency. Stir in Swiss chard. Cook 10 to 15 minutes, until chard is tender.
  2. Top baguette slices with cheese. Toast until cheese melts and bread is crispy. Serve with soup.

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 0
  • Fat 2g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 510mg
  • Potassium 490mg
  • Carbohydrate 28g
  • Fiber 8g
  • Sugars 5g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 30%
  • Calcium 15%
  • Iron 20%
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