Bean & Chard Soup

Lunch in the week is always a difficult meal for me to sort out. I usually make a batch of something Sunday night for the week ahead but I like something that I can heat up at work, is healthy, filling and not too time consuming to make. I turned to Gwyneth Paltrow for inspiration and she definitely delivered. This soup is filling, quick, tasty and contains one of my favourite vegetables: Chard! This recipe is from her book ‘It’s All Good’, it is my new favourite lunch for work. I urge you to try it.

Bean and chard soup

Ingredients:

  • 2 tbsp of extra virgin olive oil
  • 2 leeks, finely chopped
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 litre of vegetable stock
  • 2 x 400 g tins of cannellini beans (or beans of your choice – the original recipe only used one tin but I wanted it to be a bit more filling)
  • 1 large bunch of chard, roughly chopped (the original says discard the stems but they are my favourite bit!)

Method: (Serves 4 -6)

  1. Place a large saucepan over a medium-high heat and cook the leeks, onions, garlic and bay leaf.
  2. Add a pinch of salt and cook for 10 minutes, stirring occasionally.
  3. Pour in the stock and beans (drained) and bring it to a boil.
  4. Reduce the heat and simmer for 20 minutes.
  5. Remove the bay leaf.
  6. Remove at least two cups (I opted for almost half the soup) and blend it until smooth in a food processor.
  7. Return the smooth soup to the pan.
  8. Stir in the chopped chard and cook until it begins to wilt, just a few minutes.
  9. Season and serve (or portion for the week ahead).

 

 

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