White bean & chard soup
Ingredients:
2 sticks of Celery
1 Yellow Onion
3 whole Carrots (If you don’t want to chop this, Trader Joes has this pre-chopped and ready for us).
2 cloves of Garlic
1 can of Cannellini Beans
3-5 pieces of Rainbow Chard
3/4 teaspoon Chives
3/4 teaspoon Rosemary
3/4 teaspoon Sage
1 1/2 tablespoons White Wine Vinegar
2 1/2 Cups Vegetable Stock
Pinch of Red Pepper Flakes (optional)
Finely grated fresh Parmesan (optional)
Directions:
Half the celery lengthwise and chop into 1/2 inch wide pieces.
Chop the carrots into as evenly cut pieces as possible, matching the size of the celery.
Mince Garlic (if you’re using garlic from a pre-chopped container, use about 1 tablespoon).
Strain and rinse cannellini beans. Set aside.
Remove and discard the stems of the chard. Roll the leaves into a cigar and chop.
Mince chives.
Mix the rosemary and the sage spices together. Set aside.
Heat about 2 tablespoons of olive oil into a medium sized pot over medium-hight heat. Add the onions, carrots and celry to the hot pot. Season with a little salt and pepper. Cook for 6-8 minutes until the veggies start to brown,
Lower the heat to medium and add in the garlic. Season the pot with 3/4 of the rosemary & sage mix. Cook for around 2 minutes stirring constantly until you can smell the garlic.
Add the white vinegar to deglaze the pot.
Add 3/4 cup of the cannellini beans to the pot. Season with salt and pepper. Cook for 1 minute, stirring constantly.
Carefully add 2 1/2 cups of vegetable stock to the pot with the veggies. Bring to a boil, then reduce the heat to medium low. Simmer for 7-10 minutes.
Add in the chopped chard, any leftover cannellini beans and about half of the chives. Simmer for 1-2 minutes til the chard is wilted. As always, salt and pepper to taste.
Ladle soup into bowls and garnish with red pepper flakes (if you want some heat!), and leftover chives. Top with grated Parmesan for some extra delciousness.
