As the weekend arrives, I have been planning the type of soup I'd like to make on Sunday in preparation for the week. I wanted something a little heavier since the weather is getting cooler, and thought this Tuscan Kale, Swiss Chard, White Bean Soup Recipe would be perfect to try out.
With the incredible health benefits and healing properties of tuscan kale, swiss chard, and white beans this recipe is the ultimate detox soup for anyone looking to recharge their batteries.
Tuscan Kale is very popular in the winter season, heavily grown in the northern parts of Italy. It is extremely rich in numerous vitamins, minerals, beta-carotene, and polyphenolic flavonoid compounds.
In addition to Tuscan Kale, Swiss chard is a complete powerhouse of nutrition with it's rainbow stem colors and bold flavor. It's jam packed with Vitamins K, A, and C. It's also a great source of iron, fiber, potassium, and magnesium.
Below i'll jump right into the ingredients as well as the directions to make this Kale, Swiss Chard, White Bean Soup.
- 2 cups of Tuscan Kale (washed, de-stemmed, and chopped)
- 1 Large bunch of Swiss Chard (washed) Note: Leave stems on. (chopped 1/2 inch thick)
- 4 Cups of white beans
- 2 tbsp of Olive Oil
- 1 White Onion – (medium sized, chopped)
- 5 cups – vegetable stock
- 1 large Potato – (cubed)
- 1/2 cup Cilantro (chopped)
- 1 lemon (just the juice from the lemon)
- 2 garlic cloves – (minced)
- 1 carrot – (chopped)
- 1 tsp. cumin
- Salt and pepper – To taste
- 1 cup Parsley – (chopped)
- Optional: Shaved Parmasean
- In a large stock pot, over a medium heat, pour in olive oil, onion, garlic , carrot, potatoes, and sauté for roughly 5 – 7 minutes until semitransparent.
- Next, chop your swiss chard stems 1/2 inch thick and add to the pot, as well as the chopped kale and cilantro. (Be sure to salt your greens before you lay them in the soup. I recommend massaging the kale and swiss chard)
- Sauté for roughly a few minutes until greens are wilted.
- Next, add in (3) cups of white beans and (4) cups of vegetable stock. Bring to a boil, then simmer for roughly 15 minutes.
- While soup is simmering, take the additional (1) cup of beans and (1) of vegetable stock and blend until smooth in your Vitamix or blender. Then add this mixture into the soup and simmer for another 5 minutes or until all vegetables are tender (especially potatoes!)
- Bring soup back down to a low heat and squeeze in your lemon juice, stirring for roughly a few minutes.
- Let soup sit a few minutes before serving.
- Optional: Add some freshly shaved parmasean to the soup to give it a little more flavor.
I recommend serving this soup with a toasted french or italian style baguette so you can dip you bread into the soup. I also tend to make this soup in bulk and freeze the leftovers. It taste even better a few days later, heated up.
Let us know if you have any comments, suggestions, or recommendations after making this delicious soup below in our comment section!