Weeknight White Bean Soup with Swiss Chard
- Yield: 8 servings
- Prep: 10 mins
- Cook: 25 mins
Ingredients
- 1tablespoon olive oil
- 1-- fennel bulb, chopped
- 3-- leeks, thinly sliced (white part only)
- 2-- (15-ounce) cans cannellini beans, rinsed and drained
- 1/4teaspoon freshly ground black pepper
- 6cups reduced-sodium vegetable broth
- 1-- bunch Swiss chard, coarsely chopped
- -- Baguette slices
- -- Shredded Gruyere cheese
Instructions
- Heat olive oil in a Dutch oven. Add fennel and leeks; sauté 5 minutes. Add beans and broth. Bring to a simmer. If desired, mash some of beans with a potato masher to make a creamy consistency. Stir in Swiss chard. Cook 10 to 15 minutes, until chard is tender.
- Top baguette slices with cheese. Toast until cheese melts and bread is crispy. Serve with soup.
Nutritional Info *per serving
- Calories 160
- Glycemic Load 0
- Fat 2g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 0mg
- Sodium 510mg
- Potassium 490mg
- Carbohydrate 28g
- Fiber 8g
- Sugars 5g
- Protein 8g
- Trans Fat 0g
- Vitamin A 80%
- Vitamin C 30%
- Calcium 15%
- Iron 20%