Silverbeet Soup with Beans
This simple Silverbeet Soup is made with swiss chard, vegetables, and canned beans for a deliciously healthy dish that’s ready in 30 minutes.
Print
Pin
Servings: 4
Calories: 62kcal
Equipment
- Soup pot
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 carrot chopped
- 1 celery rib chopped
- 2 cloves garlic finely chopped
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 litre vegetable stock
- 1 (14 ounce) can cannellini beans drained and rinsed
- 1 (14 ounce) can chopped tomatoes
- ½ pound silverbeet chard leaves chopped into 1-inch pieces
Instructions
- Heat the oil in a large pot over a medium heat. Add the onion, carrot and celery and cook, stirring often, for 5 minutes of until softened but not browned.
- Stir in the garlic, oregano and bay leaves and cook for a further minute.
- Add the vegetable stock, cannellini beans and canned tomatoes (with their juice). Stir and simmer for 10 minutes or until the veggies are soft.
- Stir in the silverbeet/chard, season with salt and pepper and simmer for 5 minutes.
- Remove and discard the bay leaves and serve.
Tried this recipe?Head down to the comments and give it a star rating!
Notes
If you’d like to make this recipe oil-free, use a nonstick pan and braise the vegetables in vegetable stock.
Stir in the chard (silver beet) last and let it wilt naturally with the heat of the broth. This will help keep it from having a mushy texture.
Make sure your beans are fully drained and rinsed before adding them to the broth.
Don’t forget to remove the bay leaves before serving!
Nutrition
Calories: 62kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 135mg | Potassium: 313mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6025IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.