White Bean & Swiss Chard Soup

Yield 4 servings

Calories 484 per serving

Ingredients

4 tablespoons extra-virgin olive oil

1 large Spanish onion, diced

3 stalks of celery, diced

Kosher salt

2 15.5-ounce cans cannellini beans, drained and rinsed

4 cups low-sodium chicken broth

1 12-ounce jar roasted red peppers, rained and coarsely chopped

5 cloves garlic -minced

1/4 cup chopped fresh cilantro

1 bunch Swiss chard, leaves roughly chopped

Freshly ground pepper

-Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are soft and turning light golden brown-add the beans and broth, bring to simmer and cook about 15 minutes.

-Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.

Chef's note:  Italian garlic bread compliments this soup, also (optional) a squeeze of a lemon wedge help bring out the flavors of this lovely soup.

Enjoy, Chef Ed