Bean and Chard Soup


Prep time: 
10 minutes
Cooking time: 
30 minutes


A hearty, quick soup for a filling veggie lunch.


  • 1 bunch chard, or any other hearty greens you have such as kale, cabbage, etc
  • 1 tablespoon capers
  • 2 rosemary sprigs, pick leaves off
  • 60ml olive oil
  • 2 cloves garlic, minced
  • 400g canned cannellini beans, drained
  • 75g macaroni
  • parmesan cheese
  • 4 cups chicken stock


  1. Remove the stems from the chard leaves. Chop the leaves and put them aside. Chop the stems and put them aside separately.
  2. Finely chop together the capers and rosemary leaves.
  3. 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 5 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. Stir in the chard leaves and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
  4. Add the stock. Season with salt and pepper to taste. Bring to a boil and stir in the macaroni. Boil for 10 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
  5. Serve with grated parmesan on top.


Instead of chard, use any sturdy, leafy green, such as kale or cabbage.

Photo Credit: Jonny Hughes @jonny2love
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