Quick White Bean Soup

We blog about this recipe here.

Quick White Bean Soup

  • 2 T olive oil
  • 3 oz pancetta or bacon or ham or Spanish chorizo, diced (optional)
  • 1/2 onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 cloves garlic, minced
  • 3 c cooked small white beans (canned, rinsed beans are fine; beans cooked in a slow cooker are delicioso; Rancho Gordo beans are to die for)
  • 3 – 4 c chicken broth (or vegetable broth), depending upon how soupy you want it)
  • 3 c chopped Swiss chard – or spinach or arugula or kale
  • salt and pepper to taste
  • crusty bread to accompany it

In a medium pan, heat the oil over medium heat, add the pancetta, onion, carrot, and garlic and fry until the onion is translucent, about 5 minutes.  Add the beans and broth and chard, turn the heat down to a simmer, and cook until the chard is tender, just a few minutes.  Add salt and pepper to taste.

Serve with a crusty bread.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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