Cannellini Bean, Potato and Swiss Chard Soup

I love a soup, especially when I’m in the mood for a hearty, healthy recipe that still works when I’m following my 30 Days to Vegan plan. Soups are easy to make, you can make them in one pot, cooking is mostly just waiting for it to be done, and you can add veggies and protein for a quick but healthy meal. This potato Swiss chard soup recipe is no exception.

Usually when the end of the day has come and I haven’t figured out what we are having for dinner, some sort of soup is my conclusion.

This one is a play on a ‘greens and beans’ soup. You can change the greens if you like… spinach or kale would work fine, and you can really use whatever bean you like. I personally like a white bean in this soup, which would mean you could use a navy or other white bean.

Dinner doesn’t always have to be complicated. Sometimes simple is perfect. And don’t we all need to simplify our lives? Consider this a move towards a more meaningful existence… Or just towards getting dinner on the table.

Cannelini Bean, Swiss Chard and Potato Soup Ingredients:

2 teaspoons olive oil

1 large onion, diced

2 teaspoons dried parsley

2 teaspoons oregano

2 teaspoons basil

1 sprig fresh rosemary (whole)

2 cans cannellini beans, drained and rinsed

7-8 cups Vegetable broth (not stock)

3 cups waxy potatoes, peeled and diced (approx. 4 small)

3 cloves garlic

2 bay leaves

1 teaspoon salt

4-6 cups deveined and chopped swiss chard

Procedure to make this white bean and Swiss chard soup:

In a large lidded pot, heat oil over low/medium. Add the onions and sauté until soft, 5-7 minutes.

Add garlic, herbs and salt. Cook 1 minute.

Increase heat to medium high and add potatoes, broth and bay leaf and bring to a boil. Cover, lower and simmer 20 minutes.

Add beans and swiss chard just until the beans are heated through and the greens have wilted. Turn off heat and let sit 10 minutes. Adjust seasonings and serve.

I also made a quick garlic toast round to accompany these.

I just sliced a baguette into 1/4 inch slices brushed them with a little olive oil, rubbed them with a cut piece of garlic and sprinkled them with dried parsley and salt. Then I toasted them under the broiler until golden brown.

Easy. Just the way I like it.