Bean and Swiss Chard Soup

This is a great recipe Bean and Swiss Chard Soup , had fun making it over the weekend. Recreated the meal that I get from https://www.flexpromeals.com/ delivered. Good quality and fresh.

• Vadim

• 9/30/2023

This is a great soup that comes together quickly with little effort. The broth is delicious. I used homemade chicken stock and added a teaspoon of tarragon, 1/2 teaspoon each of turmeric and ginger, and 3 Parmesan cheese rinds. The chard didn't need to be precooked. It wilts once it's added to the broth. I subbed pieces of rotisserie chicken for the macaroni and simmered the soup for about 30 minutes. I also subbed red kidney beans for the white beans, and will use 2 cans of beans the next time.

• acanadiancook

• Canada

• 2/8/2021

I made the recipe mostly as it is written, but left in the garlic, doubled the beans and added red pepper flakes....delicious! The only other changes for next time- I will cut the oil back to 1/4c or less and I will skip the macaroni. The anchovies & rosemary are a brilliant combination!

• ckvdsd

• Houston, TX

• 3/25/2020

Used extra garlic and extra anchovy... the slight bite of the swiss chard really makes this. Delicious. Will make again.

• Anonymous

• Washington DC

• 6/16/2013

Forgot to say - see below - I doubled the recipe, hence the large amount of liquid.

• Anonymous

• NYC

• 12/29/2012

For the garlic broth, I used 6 cups of water and 3 cups of turkey broth. For the greens, I used kale instead of chard. Came out very well - I will make it again.

• Anonymous

• NYC

• 12/29/2012

What a simple, fast and flavorful meal! I'm on a pre-summer diet and looking for healthy eating options. Anchovies for depth of flavor, white beans and chard for delicacy. I could drink gallons of this lovely, savory broth. I doubled the garlic and left it in, used canned cannellini beans, and homemade low sodium chicken broth. I used far less oil than the recipe called for (1 tbsp). I omitted the salt as the beans were already salty enough and omitted the macaroni.

• Anonymous

• Denver, CO

• 3/28/2012

Easy, quick and tasty. Some hot pepper flakes would be a nice addition.

• samoc36

• 3/5/2012

So good! The flavor was very rich which surprised me for a soup that was so quick to prepare. I too did minor changes -- anchovy paste, 1/4C olive oil, 1 tsp fresh rosemary, whole can of white beans, 5 C broth and orzo -- changes were 'adjustments' to the ingredient amounts. Don't skip the anchovy -- it's the base of the wonderful flavor. I couldn't understand why the recipe would have you cook the chard separately before adding to soup mixture, so I followed the recommendation to sautee the garlic (about 1 minute) then add rosemary & anchovy and swiss chard -- when chard was slightly wilted added broth and remaining ingredients. I also add rind of pecorino-romano cheese. Will definitely make again -- for family and friends.

• dory92064

• San Diego, CA

• 1/22/2012

Loved this soup! Minor changes--used some anchovy paste instead of the fillets and about 1/4 cup olive oil (half was scented with herbs de provence). I think I could have eaten it all in one sitting! Maybe it's the anchovies, or maybe it's higher than usual amount of olive oil, or maybe it was that beautiful fresh rainbor swiss chard I got from the farmer's market--this soup had a rich mouth feel and left me feeling extremely satisfied. I'll do this one often over the fall/winter season.

• pxrising2

• plymouth, mi

• 9/27/2011

伟大的基本配方,我跟着一样well as deviated from slightly, all to great results. I never have rosemary on hand so tend to leave that out, and I use anchovy paste from a tube which I keep in the fridge. You can skip the pre-cooking of the greens as they'll cook just fine in the broth, even thick greens like cavolo nero. I always use vegetable stock. The one thing I always find is that the broth is not sufficient, so use at least 5 cups of stock.

• seallen81

• 9/25/2011

Eh. It was more like a stew than soup, and it tasted better when I added the Parmesan. I added stellina[very fine, tiny pasta} I won't make again.

• vbak

• 9/24/2011

Made this soup for the first time tonight and it was exceptional. I added 5 garlic cloves as advised by other users as well as 1/4 tsp of cayenne pepper. I would make this again in an instant...literally, because it was so easy.

• valerieolivia

• New York, NY

• 3/16/2011

This was wonderful! I used 5 cloves of garlic and 5 red onions for a huge bunch of chard. I followed the rest of the recipe but substitued chickpeas for the beans and at the end I added a heaping soup spoon of tomato paste, some red pepper flakes and a little balsamic. Delicious!

• larainfrance

• Marseille, France

• 11/24/2010

我喜欢这个汤。每当天气转一点chilly I find myself craving this delicious go to meal. I have made it countless times now and I have made a few tweaks to improve on it. First of all I DO NOT DISCARD the garlic! Who would do such a thing? Secondly, I use ANCHOVY PASTE instead of real anchovy fillets. It's easier, tastes great and seems like such a waste of a can of anchovy for just 2 fillets. A tube of paste lasts forever in the fridge! Lastly, I add chicken apple sausage at the end when all other ingredients have been combined. Usually chicken apple sausage comes fully cooked. I simply chop it up and throw it in. It makes for a heartier soup and adds a great element of sweet and savory. Also, I love to serve this soup with grilled cheese sandwiches on nice rustic bread - DEELISH!

• andibarrett

• northern california

• 11/7/2010