Swiss Chard and Kidney Bean Soup

I know, I know...another soup recipe! I can't help it. Although its the end of March, it's still 30 degrees outside which makes me want to curl up with a warm bowl of soup and a good french film! Let's call it an Indian Winter this year, because the warm weather is no where in sight! The great news, though, is that Spring's bounty is beginning to pop up all over the mid-west and my ingredients can change a bit. Since most of the winter squashes are out of season, its time to focus on the other goodies the Earth has to offer: like Swiss Chard!

I love this leafy green, not only because it tastes great with pretty much anything, but it is packed with tons of vitamins (A, C and E)! Local farmers are growing these in covered green houses all over the mid-west so they are available now and ready to eat! I am so ready!!


I love beans and greens! The nuttiness of the kidney beans and the bitterness of the chard compliment each other in this tomato broth soup. Enjoy!!

Swiss Chard and Kidney Bean Soup

Swiss Chard and Kidney Bean Soup

• 3 garlic cloves minced
• 1 small yellow onion chopped
• 1/2 tbs butter
• 2 small yellow bell peppers (or mix red and orange for a colorful touch!)
• 4 cups veggie or chicken broth
• 4 cups chopped Swiss chard
• 1 can kidney beans (drained)
• 1 can diced tomatoes  (not drained)
• 1/2 cup orzo pasta
• 1 tbs fresh parsley
• 1 tsp oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1/2 tsp natural sugar
• 1 tbs olive oil
• 1 tbs balsamic vinegar
• salt and pepper to taste
• 1 bay leaf

(Serves 4)

Melt butter in a deep pot on medium low heat. Add garlic and onion and cook until just beginning to brown for about 5 minutes (be sure to watch the heat as you don't want to burn them!). Once browned, scrape the pan for any brown bits and add bell peppers and parsley. Cook another 3 minutes. Add broth, chard, beans, tomatoes, oregano, basil, thyme and bay leaf.


Bring to a boil then add olive oil and vinegar and pasta. Simmer for 10 to 15 minutes to cook pasta, adding salt and pepper to taste. Remove from heat and let sit for 3 to 5 minutes. Serve and Enjoy!!


You can also top with some fresh chopped basil and Pecorino cheese to add some Italian flare to it!


Happy Eating!!
Kendra