Last time I visited Chicago I tried this soup and fell in love. The delicate broth mixed with beans, lemon flavor and crunchy swiss chard won me over. It didn’t hurt that it was extremely healthy and easy to make. So once it got a bit colder in Virginia and we could actually enjoy a warm soup I jumped for the occasion.
You will need: 2 cans of Cannellini Beans (white kidney beans, 15.5 oz), 4 cups vegetable stock or water, 2 carrots, 2 celery stalks, 1 red pepper, 1 onion, 1 lb potatoes, 1 lemon, handful thyme, 1 bunch swiss chard (they come in 1lb bundles), 1 tbs cumin (not pictured), 1 tbs olive oil
Dice the onion
you can also add the leafy ends
Clean the carrots, or scrape them and then cube
On medium heat saute onions, celery and carrots with 1 tbs olive oil
When they are cooking, dice the peppers
add to the pot and cook while you chop more.
Perfect for a bad day not only do you get all the nutrition but you should get some of the anger out with Mad Chopping Skills.
Roughly chop the Chard
Cut potatoes into edible slices. I was boring and used mini regular potatoes but red or purple ones would add more fun colors into this recipe.
When onions have become translucent and peppers a little softer add chard and potatoes
Top with drained cannellini beans, 1 squeezed lemon and a bunch of thyme (mine had about 10 stalks which I tied together with thread)
Pour over with vegetable stock and add 1 tbs cumin
This is the perfect soup to empty your vegetables into so if you have anything in your fridge that should be used throw it in. I had some leftover broccoli that I added.
Bring to boil and simmer until the potatoes are soft.
Discard the lemons and serve warm. This soup also freezes really well so if you make a bigger batch you can have it as a pick me up for up to 3 months.