Swiss Chard And Bean Soup

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This hearty main-course soup is packed with lots of good-for-you vegetables and beans. Serve with crusty bread.

Tags: Intermediate, One Hour +, Entrées, Soups & Stews, Beans, Vegetables, Stewing, Low Fat, High Fibre, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 30  minutes
Cooking time: 40  minutes
Total: 70  minutes

Additional Information


2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 lb (500 g) carrots, chopped
2 onions, chopped
1 cup (250 mL) packed chopped fresh Italian parsley
4 cloves garlic, chopped
1 can (19 oz/540 mL) no name White Kidney Beans, rinsed and drained
1 bunch Swiss chard, thick ends trimmed and remainder chopped
1 bottle (660 mL) Bella Tavola Strained Tomatoes - Plain


  1. In large saucepan, heat oil over medium heat. Stir in carrots, onions, parsley and garlic; reduce heat to medium-low and cook for 10 minutes, stirring occasionally.
  2. Stir in beans, Swiss chard and strained tomatoes. Fill empty strained tomatoes bottle with cold tap water. Replace lid; shake. Add water to pan. Bring to a boil. Reduce heat to medium-low; cover and cook for 30 minutes.

Chef's Tips

Toast six slices whole wheat bread. Place one at bottom of each bowl before ladling in soup.

Nutritional Information

Per scant 2 cup (440 g) serving:
Calories 220 Cal
Fat 5 g
Sodium 720 mg
Carbohydrate 34 g
Fibre 10 g
Protein 10 g
High in Fibre