Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and chopped
- 6 cups vegetable broth (or low-sodium chicken broth)
- 1 bunch Swiss chard (about 6 cups), stems and leaves chopped
- 1½ cups cooked white beans (e.g., cannellini or navy)
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
- 1 tablespoon lemon juice (or apple cider vinegar)
- Fresh parsley or dill, for garnish
- Optional: ¼ cup crumbled feta (omit for vegan option)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and sauté for 5–6 minutes, until soft and translucent.
- Stir in garlic, carrots, and celery. Cook for another 5 minutes.
- Add potatoes, thyme, cumin, paprika, salt, and pepper. Stir well to combine.
- Pour in the broth and bring the mixture to a boil.
- Reduce heat, cover, and simmer for 15–20 minutes until vegetables are tender.
- Add chopped Swiss chard and cooked white beans. Simmer for another 10 minutes.
- Stir in lemon juice. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs and optional feta.
Notes
- For a creamier texture, blend half the soup with an immersion blender and mix back in.
- Substitute chickpeas or lentils for white beans if preferred.
- Add a pinch of chili flakes for gentle heat.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 1½ cups)
- Calories: 240
- Sugar: 4g
- Sodium: 460mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: swiss chard soup, healthy soup recipe, vegetarian soup, gluten-free soup, Mediterranean soup, leafy greens soup, vegan soup recipe