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Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard

Years ago, Abigail Henson's sister, Mary Boccardo, turned her on to the idea of cooking school after seeing an ad for the Natural Gourmet Institute in the back of VT. Their paths led them away from their dreams of writing cookbooks and opening a teahouse together, but both sisters eventually enrolled in the Natural Gourmet Institute. Abigail came up with this soup on a cold winter night. “As usually happens with soup, it made itself with the ingredients I had on hand,” she explains. “I used sun-dried tomatoes as the star ingredient, and everything else just seemed to evolve.”

Ingredients: 

Ingredients: 

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2 Tbs. olive oil
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3 cloves garlic, minced (1 Tbs.)
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½ tsp. red pepper flakes
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1 medium onion, chopped (1 ½ cups)
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2 medium carrots, sliced (1 cup)
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2 ribs celery, chopped (½ cup)
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1 small zucchini, sliced (1 cup)
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½ tsp. chopped fresh rosemary
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2 cups low-sodium vegetable broth
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2 15-oz. cans diced tomatoes
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1 15-oz. can small white beans or cannellini beans, rinsed and drained
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½ cup oil-packed sun-dried tomatoes, drained and chopped, plus 2 Tbs. oil from jar
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½ bunch (6 oz.) Swiss chard, chopped
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½ tsp. chopped fresh thyme
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1 cup torn fresh basil

Instructions: 

1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.

2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.

3. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil.

Nutrition Information: 

Calories: 
169
Protein: 
5 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
21 g
Cholesterol: 
0 mg
Sodium: 
367 mg
Fiber: 
6 g
Sugar: 
6 g
Yield: 
Serves 8

Comments on this Recipe

My meat-loving man LOVED this dish, the broth in it is amazing because of the sun dried tomatoes being pureed. Will make again and again!

Best soup ever!

Wonderful, nourishing soup. I didn't have the fresh basil, so I used a tablespoon or so of dried and it was still great. My husband asked that it be added to our "go-to" recipe list.

This was absolutely delicious. My first time making soup ever and as a new vegetarian have had a few bumps in the road. Not only was this soup delicious but it was so easy to make. This will definitely be in my weekly rotation.

I was so pleased with the way this soup turned out! I had to improvise with some of the ingredients by using braised and chopped tomatoes instead of sun-dried ones, but it was so flavorful and very satisfying. And it was incredibly easy too!

Fabulous soup! In season vegetables means this one can be made from mostly farmers market veggies. Great flavor - I added a little extra red pepper, and some cayenne as well. I would also recommend cooking the onion, carrots, zucchini, and rosemary first, and then adding the garlic. Otherwise the garlic can brown too quickly. Highly recommend this one!

This is a total hit and has become both my heart home soup staple and an easily transported winter pot-luck contribution. I love it's nutritional density and the relative ease in preparation and the rich winter flavors are appreciated by all. The recipe is making the rounds.

This is my absolute favorite soup recipe! The best thing about it is how versatile it is. After the first few times I made it, I began just throwing in whatever I had in the pantry, including kidney beans substituted for the white beans and dried herbs substituted for fresh. It tastes great every time!

This is a very good soup, with a nice, complex tomato flavor. I like how the sun-dried tomatoes get pureed, infusing the rest of the soup with their great flavor. Also love the fact it can lend itself to substitutions.

Excellent flavor!!! I did, however, have to simmer it much longer to get the carrots to soften up a bit. I'll slice the carrots and celery much thinner next time. But still anticipate that I will have to cook a little longer.

This was amazing. Plain and simple a-m-a-z-i-n-g! I didn't have fresh rosemary so I used dried italian seasoning. I also didn't have red pepper flakes so I used extra ground pepper. I always add extra veggies. The whole vegan house LOVED this one. Thank you for sharing!

This soup offers plenty of warmth (both temperature and spice). When served with a salad and sourdough bread, it's the perfect hearty, harvest meal! http://bread-n-chocolate.blogspot.com/2010/10/hearty-harvest-soup.html

This was simply amazing. I used sundried tomatoes with herbs and served it with garlic olive oil toast

i've been making soup forever but this is in my top 3. :)

I highly recommend it! I made it even spicier by using my homemade hot pepper oil.

I make this soup a lot. It is so delicious. My variation usually includes potatoes since I love potatoes in soup. The broth really has a wonderful flavor and the bit of heat is great.

I made this last night, and it was incredible! Very easy, but loaded with flavor. Although the intro to the recipe states it was created as a winter soup, this seems very fitting for the summer. I suspect fresh summer corn or any seasonal veggie would be amazing in this!

wonderful! I made this today, instead of canned tomatos I used fresh blanced ones.

This is a new favorite in our home. So healthy and chalked full of yummy veggies. I have also added kale and spinach to this recipe and its a great way to add more greens into you diet.

This soup had a lot of flavors! A little too strong on the basil for me though! Will make again with less!

This is a wonderful idea for a vegetarian soup! I'm always looking for flavorful ways to use beans.

Love you.

This is really one of the best soups I've ever made! Really great the next day as well!

Since Veg Times first shared this years ago, this has been my favorite soup. I substitute the canned tomatoes for 1-1/2 lbs of diced romas, go heavy on the red pepper flakes for more heat, go generous with the Swiss chard, and add 2 TBSP of fresh lemon juice.

Soup recipe

Try this one!

This is wonderful! I'm so glad I found this recipe! All of the herbs are so tasty! This is a winner on a cold, snowy night! My kitchen smells fantastic:)

Good soup

I made this for dinner last night. It was easy and full of flavor! We will be making this again! Thanks!

Much better the second day and with some added salt!

Really delicious soup! It's a winner at our house served with grilled cheese. I would highly recommend making this soup.

Pretty good. I might blend more beans next time to make it creamier. I love "creamy" vegan stuff.

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