Fall Butternut White Bean Soup with Swiss Chard
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.
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Servings: 6 -8 servings
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 celery stalks chopped
- 3 garlic cloves minced
- 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 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.
Additional Toppings
Optional: freshly grated Parmesan or pecorino for serving
Notes
Additional Toppings
Optional: freshly grated Parmesan or pecorino for serving
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