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Ingredients
| garlic: 1 head |
| olive oil: 1 Tbl |
| celery (chopped): 1 cup |
| carrots (grated): 1 cup |
| onions (chopped): 1 cup (diced) |
| canned navy beans: 2 cups (rinsed and drained) |
| chicken broth - low sodium: 2 cups |
| water: 2 cups |
| swiss chard: 3 cups |
| black pepper: 1 tsp |
| parmesan cheese (grated): 2 Tbl |
Swiss Chard and Navy Bean Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- Preheat oven to 425 degrees F.
- Cut the top off the head of garlic, place on a baking sheet and bake for 40 minutes.
- In a large pot, heat oil over medium heat. Cook celery, carrots and onion for about 10 minutes.
- Add beans and chicken stock and water. Cook for an additional 10 minutes.
- Squeeze the garlic pulp into the pot. Add the swiss chard, pepper and cheese.
- Puree with an immersion blender or in small batches in a regular blender.
- Serve!