Bean and Chard Soup


Prep time: 
30 minutes


Bean and Chard Soup


  • 1 bunch chard
  • 1 tablespoon capers
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 2 rosemary sprigs, pick leaves off
  • 400g canned cannellini beans, drained
  • 1/2 cup macaroni
  • parmesan cheese
  • 4 cup chicken stock


Remove the stems from the chard. Chop the leaves and put them aside. Chop the stems.

Finely chop together the capers and rosemary leaves.

In a heavy bottomed, large saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. After 3 minutes of cooking, add the chard stems. Once they are cooked, stir in the capers and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.

Stir in the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 10 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.

Serve with grated parmesan on top.

Photo Credit: Jonny Hughes @jonny2love
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