When autumn makes its presence felt with its first cool evenings, there’s nothing better than a warm and comforting bean and chard soup. This dish combines simple and genuine ingredients, offering unparalleled comfort in every spoonful. Perfect for a family dinner or to surprise guests with a touch of tradition and flavor, this recipe can be made with or without the Thermomix, to suit all kitchen needs. Discover how to prepare it and enjoy the authentic taste of homemade goodness.
DISCOVER ALSO
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn
- Energy 348.48 (Kcal)
- Carbohydrates 51.69 (g) of which sugars 4.12 (g)
- Proteins 20.16 (g)
- Fat 8.22 (g) of which saturated 1.25 (g)of which unsaturated 0.47 (g)
- Fibers 13.79 (g)
- Sodium 143.61 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 garlic (clove)
- 1.76 oz white onion
- 1.76 oz celery
- 1.76 oz carrot
- 2.11 tbsp extra virgin olive oil
- 0.35 oz dried mushrooms (soaked for 10 minutes)
- 7 oz chard (washed and chopped)
- 10.58 oz white beans (cannellini) (canned, rinsed and drained)
- 0.18 oz stock cube (or substitute with vegetable broth instead of water)
- 2 leaves sage
- 3.53 oz tomatoes (fresh, chopped)
- 1.27 cups water (or broth if not using the stock cube)
- to taste grated Parmesan
- to taste Tuscan bread
Steps
1. Chop the garlic, onion, celery, and carrot in the bowl for 10 seconds at speed 7. Use a spatula to bring the mixture down.
2. Add the oil and soaked dried mushrooms, sauté for 3 minutes at 248°F at speed 1.
3. Add the chard, beans, and vegetable stock cube. Season for 3 minutes at 212°F at speed 1.
4. Add the sage, tomatoes, and water. Cook for 15 minutes at 212°F at speed 1.
5. Transfer the soup into bowls, serving with toasted bread and, if desired, a sprinkle of Parmesan.1. In a saucepan, finely chop garlic, onion, celery, and carrot. Sauté in extra virgin olive oil over medium heat for 5 minutes.
2. Add soaked dried mushrooms and mix well. Cook for another 2 minutes.
3. Add the chard and drained beans. Season everything for 5 minutes, stirring occasionally.
4. Add the sage, tomatoes, and water or vegetable broth. Cook over low heat for 20 minutes, stirring occasionally.
5. Serve the hot soup, accompanied by toasted bread and Parmesan.
Try this soup now and share it with those you love. A dish that will make you feel the warmth of home, spoon after spoon. And don’t forget to serve it with toasted bread and a drizzle of extra virgin olive oil for an extra touch of flavor. Enjoy your meal!
Storage: The soup can be stored in the refrigerator for 2-3 days. Reheat well before serving.
Notes: You can add other seasonal vegetables like spinach or kale to vary the recipe.
Serving: Serve the hot soup with toasted bread. A drizzle of oil and a sprinkle of Parmesan will add an extra touch.
Serving: Serve the hot soup with toasted bread. A drizzle of oil and a sprinkle of Parmesan will add an extra touch.
Bean and Chard Soup that Warms the Heart: Perfect for Your Autumn Evenings
FAQ (Questions and Answers)
Can I use dried beans instead of canned ones?
Yes, you can use dried beans, but they need to be soaked for at least 8 hours and then cooked before being added to the recipe.
How can I make the soup thicker?
If you want a thicker soup, you can blend a portion of the beans or vegetables in the Thermomix (or with an immersion blender) before serving. This will give the soup a creamier texture.
Can I freeze the soup?
Yes, the soup freezes well. Just let it cool completely, transfer it to airtight containers, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
