Chard, White Bean, and Potato Soup

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.

  • 6Servings


  • 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.

Nutrition Information

  • 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