White Bean Soup with Swiss Chard and Gruyere Croutons

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 7 servings
  • Prep: 10 mins
  • Cook: 315 mins


1pound dried Great Northern or cannellini beans
1cup chopped fennel
3large leeks, thinly sliced (white and light green parts only)
12ounces ham hock
1/4teaspoon freshly ground black pepper
7cups water
3cups coarsely chopped Swiss chard
14slices baguette (8 ounces)
4ounces shredded Gruyère cheese


  1. Place beans, fennel, leeks, ham hock and pepper in a large slow cooker. Add 7 cups water. Cook on high for 5 to 6 hours or until beans are soft. Add another cup of water if needed.
  2. If desired, mash some of beans with a potato masher to make a creamy consistency. Stir in chard and cook another 15 minutes.
  3. Remove ham hock. Strip lean meat from hock and place in beans.
  4. To prepare croutons, arrange cheese over bread. Broil until cheese is melted and bubbly.
  5. Ladle into bowls and top with croutons.

Recipe by Jean Kressy


Want to hear more about chard? Relish Cooking Show Chef Brian Morris gives some pointers on cooking with chard.

Watch the video

Nutritional Info *per serving

  • Calories 470
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 40mg
  • Sodium 370mg
  • Potassium 910mg
  • Carbohydrate 63g
  • Fiber 14g
  • Sugars 2g
  • Protein 30g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 20%
  • Calcium 30%
  • Iron 35%