Chard, White Bean, and Potato Soup

Name: Chard, White Bean, and Potato Soup
Ingredients: 2 15-oz. cans cannellini or navy beans, rinsed and drained; 2 Tbs. olive oil; 1 large red bell pepper, chopped into 1/2-inch pieces (11/4 cups; 1 small onion, quartered and thinly sliced (1 cup); 4 medium new potatoes (11/4 lb.), sliced into 1-inch-thick half-moons; 2 cloves garlic, minced (2 tsp.); 4 cups low-sodium vegetable broth; 1/8 tsp. ground nutmeg; 10 cups stemmed Swiss chard leaves, coarsely torn

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Servings: 6

Author : Vegetarian Times Editors

Ingredients

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2 15-oz. cans cannellini or navy beans, rinsed and drained2 Tbs. olive oil1 large red bell pepper, chopped into 1/2-inch pieces (11/4 cups1 small onion, quartered and thinly sliced (1 cup)4 medium new potatoes (11/4 lb.), sliced into 1-inch-thick half-moons2 cloves garlic, minced (2 tsp.)4 cups low-sodium vegetable broth1/8 tsp. ground nutmeg10 cups stemmed Swiss chard leaves, coarsely torn

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Instructions

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Smash 3/4 cup beans in bowl with back of fork to form paste; set aside.Heat oil in large pot or Dutch oven over medium heat. Add bell pepper and onion, and season with salt and pepper, if desired. Cook 5 minutes, or until softened. Add potatoes, and cook 10 minutes, or until tender. Stir in garlic, and cook 2 minutes more.Add broth, 1 cup water, smashed and whole beans, and nutmeg to pot; bring to a boil. Reduce heat to medium-low, and simmer 12 to 15 minutes. Add chard, and season with salt and pepper, if desired. Simmer 5 minutes, or until chard is wilted.

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