Chard, White Bean, and Potato Soup Recipe | Vegetarian Times Skip to main content

Chard, White Bean, and Potato Soup

Tossing in a few chunky pieces of potato gives this soup a hearty feel. You can easily substitute your favorite greens for the chard.

Ingredients: 

Ingredients: 

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2 15-oz. cans cannellini or navy beans, rinsed and drained
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2 Tbs. olive oil
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1 large red bell pepper, chopped into ½-inch pieces (1¼ cups
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1 small onion, quartered and thinly sliced (1 cup)
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4 medium new potatoes (1¼ lb.), sliced into 1-inch-thick half-moons
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2 cloves garlic, minced (2 tsp.)
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4 cups low-sodium vegetable broth
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⅛ tsp. ground nutmeg
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10 cups stemmed Swiss chard leaves, coarsely torn

Instructions: 

1. Smash 3/4 cup beans in bowl with back of fork to form paste; set aside.

2. Heat oil in large pot or Dutch oven over medium heat. Add bell pepper and onion, and season with salt and pepper, if desired. Cook 5 minutes, or until softened. Add potatoes, and cook 10 minutes, or until tender. Stir in garlic, and cook 2 minutes more.

3. Add broth, 1 cup water, smashed and whole beans, and nutmeg to pot; bring to a boil. Reduce heat to medium-low, and simmer 12 to 15 minutes. Add chard, and season with salt and pepper, if desired. Simmer 5 minutes, or until chard is wilted.

Nutrition Information: 

Calories: 
288
Protein: 
13 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
Carbohydrates: 
48 g
Cholesterol: 
0 mg
Sodium: 
392 mg
Fiber: 
15 g
Sugar: 
5 g
Yield: 
Serves 6

Comments on this Recipe

great soup

Made this last week and served it with some toast as a very lame side. Haha! It was really good but kind of bland - probably could have used some more garlic/additional spices or even topped with some Parmesan! I say its a 4 outta 5 stars. :)

I loved this dish. Very hearty! I actually subbed sweet potato for the new potatoes for some extra nutrients. And I agree with Blaze Campbell's comment here that some grated parm was a welcome boost.

Wonderful. Made it last week. I had to amp up the spices though. Hearty and tasty, and so easy to make.

This is a new favorite. Since I found this recipe two weeks ago, I've made this soup 4 times now.

I"m always looking for really easy one pot, few ingredient, meals for dinner and maybe a few lunches through the week. This was so easy and so good! It makes all the difference that you use a really good quality vegetable stock. I always feel like I'm missing something if there is not pasta or bread at my meal but with this soup I felt completely satisfied. This will definitely become a go-to for me!

Can you freeze this soup

Fantastic recipe, thank you! Because I used ingredients that I already had, I ended up using white great northern beans, avocado oil, Yukon gold potatoes, red kale, and I add a few dashes of turmeric in every recipe that I can. I was apprehensive about using nutmeg, but it was such a small amount that I risked it, I am sure it added to how flavorful this soup is. Thank you again!