This soup has become one of our family favorites. It's quick and easy to make with canned beans, but you can substitute with your own cooked dried beans.
Most recipes for Tuscan Bean Soup use kale as the green component, but I can't always find kale. Chard is one of my favorite foods, and is readily available year-round in my local groceries and produce markets.
I typically use homemade chicken broth in this recipe that I've already seasoned, so I don't usually have to add much in the way of additional salt, herbs or spices. However, if using prepared broth from the store, you may find you need to add more of the herbs.
The beans are not the predominate ingredient, they are just one of the several components of the soup. This close-up picture shows the ratio of beans to veggies.
I think that the next time I make this soup, I'm going to start by cooking up a batch of dried beans and adding the other ingredients, in order to make it more of a bean soup with veggies.
|A nice mix of beans and other veggies.|
Large Saucepan or Dutch Oven
6 C. Chicken Broth
2 Cans Great Northern or other White Beans (or equivalent of cooked from dry).
1 Can Diced Tomatoes
2 Carrots, Diced
2 Celery Stalks, Diced
2 Onions, Diced (or 1 Large)
3-4 Cloves Garlic, Diced
1 Bunch Chard, Trimmed & Diced
3 T. Olive Oil
1/8 tsp. Thyme
1/8 tsp. Basil
Salt & Pepper, Optional
Saute the carrots, celery, onion and garlic in the olive oil until beginning to soften.
Add the chicken broth, undrained beans and chard.
Bring to a boil, then lower the heat and simmer until vegetables are tender.
Add the thyme and basil, then adjust seasonings to taste.
Add the undrained diced tomatoes and heat through.
|A close-up view.|