An ultra nourishing soup made with white beans, Swiss chard, and a whole lot of veg. Seasoned with rosemary and bay leaves for extra flavour, this is a soup that will be on rotation all season long.
Ingredients
- 1/2 large yellow onion, finely chopped
- 2 cloves of garlic, finely chopped
- 3 carrots, cut into cubes
- 2 celery sticks, finely chopped
- 1 tsp tomato paste, heaping
- 3 cups vegetable stock
- 540ml white kidney beans (or one large can)
- 2 bay leaves
- 2 sprigs of rosemary
- salt and pepper, to taste
- large bunch of Swiss chard, chopped
Method
- In a large deep saucepan, add olive oil and then the chopped onions and garlic. Mix and leave to sauté until the onions are soft but not browned.
- Stir in the carrots, celery, and tomato paste. Then stir in the sticks of rosemary, bay leaves, and white kidney beans. Pour in the vegetable stock and leave to simmer on medium-low heat until the vegetables are soft. This should take about 20 minutes.
- Once done, stir in the Swiss chard and season with salt and pepper.
