Soup always sounds good when it’s cold out. I’ve decided to do a lot of soup and salad nights, since it’s a lot easier to make that particular combo nutritious and filling and bread-less. I have no patience for bread these days.
I made this one up a couple of nights ago, in the midst of dealing with some virus that was making me terribly queasy. I wanted a nice simple and comforting soup, and here it is:
Simple White Bean and Chard Soup
- 1 can canellini (white kidney) or Great Northern beans – don’t drain
- 1 can no salt added diced tomatoes – don’t drain
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp olive oil
- 1 cube vegetable bouillon, or 1 tsp veg broth powder
- approx. 3 cups water
- 1 bay leaf
- basil, dried or fresh and pepper to taste
- 1/2 lb swiss chard
- In a medium soup pot, saute up the onion and garlic in the olive oil.
- Add cans of tomatoes and beans. Ordinarily I’d say to drain them, but the salt isn’t too bad for a whole pot of soup and makes additional table salt unnecessary
- Add bouillion, water, bay leaf, basil, and pepper and cover and simmer on low for about 30 minutes.
- Add chard, cover and simmer on low for another 10-15 minutes. Done.
