If you like a brothy soup, you will love this recipe! While it’s hearty, it’s not heavy. And I bet you have most of these ingredients in your pantry which makes for an ideal weeknight dinner. The cruciferous feature is the Swiss Chard. We are using both the stems and leaves for a no-waste meal with great flavor and texture. Plus, as with most soups, it’s even better the next day!
Swiss Chard and Potato Soup
Equipment
- Soup pot
- Cutting board
- Knife
- Measuring Spoons
- Spatula
- Can opener
- Colander
- Juicer
Ingredients
- 2 Tablespoons olive oil
- 1 large onion chopped
- 1 bunch Swiss chard separate leaves from stem and chop stems
- 3 cloves garlic minced
- 2 Tablespoons tomato paste
- 6 small potatoes cubed
- 6 cups vegetable broth low sodium or no added salt
- 1 can 14 ounce fire-roasted tomatoes
- 1 can 15 ounces white beans, drained and rinsed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon nutmeg
- 1 Tablespoon lemon juice
- Grated parmesan for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and Swiss chard stems, and sauté until translucent and onion starts to brown, stirring occasionally.
- Add garlic and continue to sauté for another minute, until fragrant.
- Add tomato paste and stir to combine with onions, chard stems, and garlic. Let warm through, then add the potatoes. Stir to coat well.
- Pour in vegetable broth, stir to mix, and increase heat to high. Once soup starts to boil, reduce heat to low and let simmer uncovered until potatoes are tender – about 15 minutes.
- Once potatoes are tender, add the chopped Swiss chard leaves, fire-roasted tomatoes, white beans, salt, pepper, paprika and nutmeg. Stir well to combine and continue to simmer for another 10 minutes until Swiss chard is wilted and flavors are melded.
- Remove soup from heat and finish with lemon juice. Taste and season with salt/pepper as desired.
- Serve warm with optional parmesan as garnish.