Storm the Cassoulet

Cannellini Bean Soup with Swiss Chard

on August 13, 2013



2/3 cup onion, chopped…
1 medium carrot, chopped small
2 ribs celery, diced cup
2 cloves garlic, minced
2 tsp olive oil
3 cups vegetable broth
1 15-ounce can cannelini beans, drained
2 cups chopped Swiss chard
1/2 cup corn
1/3 cup macaroni, small shells, or orzo pasta
1 tsp Italian seasoning
Salt and pepper, to taste

Optional:  add linguica


In a large soup pot, sauté the onion, carrot, celery and garlic in olive oil for 2-3 minutes.

Add beans, vegetable broth, Swiss chard, corn, macaroni pasta and Italian seasoning to the pot, stirring to combine.
Bring to a boil, and then reduce to a medium simmer. Heat for 8-10 minutes, until macaroni and chard are both cooked.


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