Tossing in a few chunky pieces of potato gives this soup a hearty feel. You can easily substitute your favorite greens for the chard.
- 2 15-oz. cans cannellini or navy beans, rinsed and drained
- 2 Tbs. olive oil
- 1 large red bell pepper, chopped into 1/2-inch pieces (11/4 cups
- 1 small onion, quartered and thinly sliced (1 cup)
- 4 medium new potatoes (11/4 lb.), sliced into 1-inch-thick half-moons
- 2 cloves garlic, minced (2 tsp.)
- 4 cups low-sodium vegetable broth
- 1/8 tsp. ground nutmeg
- 10 cups stemmed Swiss chard leaves, coarsely torn
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.
- Calories: 288
- Carbohydrate Content: 48 g
- Fat Content: 5 g
- Fiber Content: 15 g
- Protein Content: 13 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 392 mg
- Sugar Content: 5 g