Italian Chard Soup Recipe

Inspired by the popular escarole and white bean soup, this simple, nourishing recipe beautifully enhances the natural flavor of Italian chard.

Author: Kali Curtis

Print

With ImageWithout Image

Erbette Chard & White Bean Soup

Italian chard is my favorite variety of chard, and this is the easiest and one of the most nourishing soups that I love.

Ingredients

• 1 bunch chard or 1 head of escarole
• 1/2 a small onion (chopped)
• 2-3 cloves of garlic (smashed, peeled, and chopped)
• 4 cups vegetable broth
• 1 can white beans (I used Jovial canned in glass)
• 1/2 cup nutritional yeast
• 1 small fennel bulb (chopped) or you can use celery or carrots
• lemon
• 1/2 tsp lemon pepper
• sea salt
• crispy chili oil
• 1 tbsp fresh oregano
• 1 tsp fresh thyme

Instructions

1. Heat a medium sized pot and add a little oil to it. Sauté onions, garlic, and fennel on low heat for 5 minutes.
2. Add the fresh thyme and oregano.
3. Then add chopped chard and let it cook down for a minute while stirring.
4. Pour in the vegetable broth. Drain the beans, rinse them in a colander, and add them to the pot.
5. Let it come to a simmer, and simmer for just a minute.
6. Add the nutritional yeast and stir well. Squeeze juice from half a lemon in and stir.
7. Pour the soup into bowls and top with either olive oil and chili flakes, or a crispy chili oil.

Notes

If you have celery and no fennel, you can use 2-3 stalks of celery in its place. If you are using escarole instead of chard, put the escarole leaves in once the broth comes to a simmer, not before you add the broth. Escarole leaves turn brown quickly and I like the leaves to keep some color.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #italianchardsoup