This white bean-chard soup is suitable for every season, although it pairs perfectly with cold winter days. It is a variation, a slightly different version of the traditional Greek bean soup.
Floating in delicious aromatic broth, the white pebble-like beans along with a handful of colourful vegetables create an edible mosaic, a succulent piece of art.
White-bean chard soup is served hot, usually with olives, freshly baked bread and some salt-cured fish on the side. Ideally eaten with company and accompanied by plenty of red wine. A healthy, filling dish of great nutritional value. Choose beans produced in Greece as they are rich in flavour and easy to boil.
Once you learn to make this balanced soup, it will surely become one of your favourites.
Here is a recipe for white bean soup olivemagazine.gr
Ingredients
1 leek
100 g celeriac, peeled
1 large carrot, peeled
1 bunch chards
40 ml extra-virgin olive oil
1 medium red onion, finely chopped
1 garlic clove, finely chopped
200 g white beans, soaked overnight, cooked
1 bay leaf
1.300 ml vegetable stock
2-3 sprigs parsley
¼ tsp sweet paprika
Salt & black pepper
Method
Step 1:
Chop leek, celeriac and carrot in chunks of the same size. Chop chards.
Step 2:
In a large pot with lid, heat oil on high heat and cook onion and garlic for 1′ until fragrant. Stir in beans and all vegetables except chards. Add all spices, herbs and stock, season with salt and pepper and simmer on medium heat for 35 minutes with lid on.
Step 3:
Remove pan from heat, open the pot and stir in chards. Cover with lid and set aside for 10 minutes. Serve in bowls with lemon juice and extra paprika if you wish.
