White Bean-Chard Soup With Rosemary Croutons Recipe

Name: White Bean-Chard Soup With Rosemary Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 1 pound dried Great Northern beans; 2 tablespoons olive oil; 2 cups chopped onion; 3/4 cup chopped carrot (about 2 medium); 6 garlic cloves, thinly sliced; 1 cup dry white wine; 1/2 teaspoon salt; 1/2 teaspoon crushed red pepper; 1 rosemary sprig; 6 cups water; 4 (14-ounce) cans fat-free, less-sodium chicken broth; 6 cups coarsely chopped Swiss chard (about 2 bunches); Croutons:; 2 tablespoons olive oil; 4 ounces sourdough bread, cut into 1-inch cubes; 1 tablespoon chopped fresh rosemary; Remaining ingredient:; 1/2 cup (2 ounces) grated fresh Parmesan cheese

Servings: persons

Soup:
1 pound dried Great Northern beans
2 tablespoons olive oil
2 cups chopped onion
3/4 cup chopped carrot (about 2 medium)
6 garlic cloves, thinly sliced
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 rosemary sprig
6 cups water
4 (14-ounce) cans fat-free, less-sodium chicken broth
6 cups coarsely chopped Swiss chard (about 2 bunches)
Croutons:
2 tablespoons olive oil
4 ounces sourdough bread, cut into 1-inch cubes
1 tablespoon chopped fresh rosemary
Remaining ingredient:
1/2 cup (2 ounces) grated fresh Parmesan cheese

1
To prepare the soup, sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans; set aside.
2
Heat 2 tablespoons oil in Dutch oven over medium heat. Add onion and carrot; cook 8 minutes, stirring frequently. Add garlic; cook 1 minute, stirring frequently. Increase heat to medium-high. Add wine; cook until liquid is reduced to 1/2 cup (about 5 minutes). Add salt, pepper, and rosemary sprig; cook 30 seconds, stirring constantly. Stir in beans, 6 cups water, and broth; bring to a boil. Reduce heat; simmer 1 hour and 30 minutes or until beans are tender, stirring occasionally. Add chard; cook 15 minutes or until chard is tender. Discard rosemary sprig.
3
Preheat oven to 400u00b0.
4
To prepare croutons, combine 2 tablespoons oil and bread; toss to coat. Add chopped rosemary; toss to combine. Arrange bread in a single layer on a baking sheet. Bake at 400u00b0 for 10 minutes or until golden, turning once. Ladle about 1 1/2 cups soup into each of 8 bowls; divide croutons evenly among bowls. Sprinkle each serving with 1 tablespoon cheese.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Soup:, 1 pound dried Great Northern beans, 2 tablespoons olive oil, 2 cups chopped onion, and more.

Yes, White Bean-Chard Soup With Rosemary Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean-Chard Soup With Rosemary Croutons

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