Caramel Apple Cinnamon Rolls
Indulge in this comforting butternut white bean soup, enriched with Swiss chard and seasoned with fragrant oregano, basil, and ground fennel seeds. A splash of lemon juice brightens the flavors. For a bit of creaminess add a dollop of sour cream and a sprinkle of Parmesan cheese, and for a kick of heat finished with some crispy chili oil. This soup is perfect for cozy evenings.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: American
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 celery stalks, chopped
2-3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground fennel seed
4 cups chicken stock
1 package of fresh butternut squash pre-diced or a large butternut squash, peeled and diced
3-4 medium golden potatoes, diced (about 3 cups)
1 can (15 oz) white beans, drained and rinsed
1 bunch Swiss chard, stems removed and leaves chopped
Salt and pepper to taste
2 tablespoons fresh lemon juice (optional)
Instructions
Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onions and celery and cook for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Add in the herbs and sauté 1 minute more.
Add the vegetables and stock: Stir in the butternut squash, golden potatoes, and the stock. When the soup returns to a boil, reduce heat and simmer for 15 minutes or until butternut and potatoes are tender.
Add the beans and Swiss chard: Stir in the white beans and chopped Swiss chard. Continue cooking for an additional 5 minutes, until the Swiss chard is wilted and tender. If you want a thicker soup, whisk (affiliate link) 1 ½ tablespoon of cornstarch with 2 teaspoons of warm water and stir into the soup. Simmer for 1-2 minutes.
Finish and serve: Taste and adjust the seasoning with more salt and pepper if needed. If you like, serve your soup with a dollop of sour cream or yogurt, sprinkling of Parmesan cheese, crispy chili oil and some crusty bread.
Notes
Creamy Soup: For a creamy texture, you can blend part or all of the soup using an immersion blender or a regular blender. You can also stir in cream or coconut milk after blending.
