White Bean-Chard Soup

Ready in 40 minutes
Prep: 15 minutes
Cook: 25 minutes

Yield: 4 servings

Ingredients

4 tablespoons of extra-virgin olive oil
1 large diced onion
3 stalks diced celery
Kosher salt
2 15 .5-ounce cans of drained and rinsed cannellini beans
4 cups of low-sodium chicken broth
1 12 -ounce jar of roasted red peppers, drained and coarsely chopped
5 cloves of garlic, 4 minced, 1 whole
1/4 cup of chopped fresh cilantro
1 bunch of Swiss chard, leaves roughly chopped
Freshly ground pepper
4 thick slices of sourdough bread
Lemon wedges, for serving, optional

Directions

First heat one tablespoon olive oil in a medium pot over medium-high heat. Then add the onion, celery and one and a half teaspoons of salt and cook until the vegetables are golden brown, for about five minutes. After that add the beans and broth, bring to a simmer and cook for fifteen minutes.

In the meantime, heat the remaining three tablespoons of olive oil in a large skillet over medium heat. Then add the minced garlic, roasted peppers, and cilantro and cook until the garlic is soft, for about two minutes. After that stir in the chard, cover and cook until wilted, for 1-2 minutes. Then scrape the contents of the skillet into the pot and simmer until heated through, for about five minutes and then season with salt and pepper.

After that toast the bread and then rub with the whole garlic clove. In the end serve the soup with the bread and lemon wedges, if desired. Enjoy.