Soup is a lifesaver. The simplicity of it makes it quick to prepare, make and clean, and I always make a batch fit for large table. That way, no matter what goes on in life, I’ve got a few containers of soup in the fridge ready for me to grab after a long day.
Soup is also the perfect vehicle to pack with protein, vegetables, and greens. Swiss chard is the perfect soup green. Hardy enough to withstand the cooking and soften just enough to make it easy to go down. To make this a standalone meal, I added in some white beans for protein and some carrots for fun. If you have any other vegetables handing around in your fridge, waiting to be used, chop them up and throw them in! Soup is perfect for using up all the vegetables you’ve got.
If you’re new to cooking with chard, I’ve added some instructions on how I cut swiss chard so it’s more bite-sized. You’ll also notice that I use the chard stems as well. I attended a cooking class once where I saw the instructor throw the stems in the trash and it broke my heart. Chard stems, in my mind, are a lot like celery and add another layer of texture to any meal. And, the chard stems’ bright colors tell us they’re packed with helpful phytonutrients. Let’s waste less and eat more of the good stuff, shall we?
This recipe is part of a series called Nutrition DL. Nutrition DL gives you the download on seasonal fruits, vegetables, or pantry staples. Once you learn about the basics of the featured ingredient, I share a four recipes over four weeks to inspire and feed you with this great seasonal food. Check out other foods I’ve covered here.