Stove Top or Slow Cooker: Tuscan White Bean & Swiss Chard Soup Two Ways

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I hope everyone is having a good holiday season enjoying good food, family, and friends! Pictured above is our Christmas Day dinner: Tuscan White Bean & Swiss Chard soup, decadent truffle macaroni and cheese, maple pecan Brussels sprouts, and a kale pomegranate garden salad. Over the last month, I have been trying really hard to focus on being present, mindful, and having realistic priorities. The Charlotte Veggie blog provides me with a space to convey my passions as a cook, foodie, and health advocate and is so very fulfilling. However, the reality is that I have a household to run, children, a dog, and my own well being to keep up with both physically and mentally! I shared with some good friends that I refuse to let my blog, which I wanted to pursue for so many years, have a negative impact on my love for cooking. For longterm sustainability, I cannot allow myself to feel pressured to cook tirelessly and endlessly to churn out recipe after recipe. That is not authentic; enjoying this one slower week of the year with my kids and catching up on so much sleep is!

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With that, may I present you with one of my very favorite soups that was so popular in our family that I made it twice this past week. This also allowed me to test out both stove top and slow cooker versions.

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My stove version is mix between your standard Tuscan white bean and minestrone soups. A garlicky, herby brothy bowl full of hearty beans, satisfying pasta, and tender greens makes a belly happy.

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I used swiss chard but you could easily substitute with another green of choice like spinach.

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I’m loving leeks lately. They are a nice change from chopping up an onion and also impart a more subtle and slightly licorice flavor.

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I used a slightly different herb combo in the stove top versus slow cooker but any way would do.

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The greens quickly wilt as you stir them in at the end of the cooking process. They melt in your mouth spoon after spoon.

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Stove Top Tuscan White Bean & Swiss Chard Soup

Charlotte Veggie

GF, GRF, DF, NF

Serves 4

 

Ingredients:

1 tbsp olive oil

1/2 tbsp butter

4 cups vegetable broth

2 cups white/navy/cannellini beans

3 cloves garlic, crushed or minced

1 leek thinly sliced

1 carrot, diced

2 tomatoes chopped

1 tsp dried oregano

1 tsp dried parsley

1 tsp salt

1/2 tsp ground black pepper

Pinch nutmeg

1 bay leaf

Optional 1 cup dry macaroni noodles

Directions:

Heat olive oil and butter in a large pot. Saute leeks, garlic, and carrots. Add bay leaf, herbs, salt, pepper, and nutmeg.

Stir in beans and pour in broth. Bring to a boil. Then reduce heat and simmer, partly covered for 10 minutes.

Add tomatoes and noodles if using. Cook 10 more minutes.

Stir in swiss chards or greens of choice.

Serve with a sprinkle of parmesan cheese and or drizzle of olive oil or for a richer soup, stir in 1/3 cup of shredded parmesan or asiago cheese into the whole pot..

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In the slow cooker, I used regular thread to tie together a bundle of fresh thyme. I pull it out at the end and it is a great way to get the flavor you want without the any fibrous bites or green specks that kids may not like.

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Slow Cooker Tuscan White Bean & Swiss Chard Soup

Charlotte Veggie

GF, GRF, DF, NF

Serves at least 8

 

Ingredients:

8 cup vegetable broth

1 tbsp olive oil

Optional 1/2 to 1 tbsp butter

4 cups cooked white/navy/cannellini beans

5 cloves garlic, crushed or minced

2 leeks, sliced thinly

3 vine ripened tomatoes, chopped or diced

Bundle of fresh thyme sprigs OR 1 tsp fresh thyme

1/2 tsp dried oregano

1 tsp dried parsley

2 bay leaves

1-2 tsp salt

1 tsp ground black pepper

Pinch of nutmeg

1 bunch swiss chard, coarsely chopped, and set aside.

 

Directions:

Combine all of the above in your slow cooker except the swiss chard and cook for 5-6 hours on high or 7-8 hours on low. Stir in swiss chard to wilt.

{ 3 comments… add one }
  • Christina Kindel January 6, 2016, 7:55 pm

    They sound yummy and healthy! It is great they contain so many nutrients in one drink. Great for busy moms like me:)

  • Swati January 18, 2016, 5:00 pm

    Great recipe for a cold weeknight! Super easy and quick to make. Dinner is actually ready 30 minutes early!! Threw some noodles in mine and bought a cheddar jalapeño loaf to eat along with. YUM!!

    • Rajul January 18, 2016, 11:26 pm

      That is great to hear Swati! I need to get me some of that bread!

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