Swiss Chard...oh how I adore you!

Swiss Chard and Bean Soup


It's been raining for two days straight...I don't feel like a salad...even though it sounds good right about now.  It always makes me pause and think when this happens.  When the weather affects my appetite, or what Im in the mood for.  I wonder if Mother nature planned it that way given the abundance of root vegetables in Season during the months that make me feel like roasted Squash...or baked potatoes...or this hearty bowl of Swiss Chard soup.  Its interesting isn't it?

This soup is very light, a hint of pepper that melds well with the Swiss Chard leaving you feeling satisfied with a healthy meal and asking yourself..."Was it the weather that made it taste that much better?"

6 Cups of Chicken Stock
3 Cups of Coarsley chopped Swiss Chard
1/2 Cup of Romano Beans (If you can't find Romano beans, Ive used white beans and it tastes just as good)
2 Potatoes, pealed and diced into 1/2 inch cubes
1/2 cup of Carrots, pealed and diced into small cubes (similar size to the potato)
1/3 Cup of Onion (White or Spanish)
1 tsp of Salt (this is based on the chicken stock being regular.  If using low sodium or no salt added, you can add the salt to your tasting)
Pinch of pepper
2 Tablespoons of Oil 


~In a large sauce pan add the oil and sauté the onion until translucent
~Add the carrots and the potato and then gently pour in the Chicken Stock
~Bring to a boil
~Once the chicken stock has started to boil, add the Swiss Chard and the Beans and turn down to a simmer 
~Let the soup simmer for 30 minutes until all the veggies are soft 
~Season with Salt and Pepper and get ready to eat


This Soup has a bit of warmth to it with the pepper.  It goes great with a loaf of toasty bread for dipping!  Enjoy!


Natalie