This is absolutely my favorite soup. Hearty, but bright, fresh and full of flavor, texturally complex and seriously packed with fiber – it’s totally satisfying anytime of year.
3 carrots, peeled and cut into chunks
3 stalks celery, peeled and cut into chunks
1 leek, white part cut into chunks
2 cloves garlic, cut crosswise
2 sprigs fresh thyme
2 T. extra virgin olive oil
2 russet potatoes, peeled and cut into 1 inch chunks (optional)
8 cups vegetable or chicken broth
1 can organic white beans, drained of liquid and rinsed
1 bunch Swiss chard
Add carrots, celery, leek and garlic to a large pot heated with oiive oil. Saute 3 minutes.
Add potatoes (if using) beans, broth, thyme and 1/2 tsp salt.
Bring to a boil. Quickly reduce to low heat and simmer for 30 minutes. Add chard after 20 minutes.
If you’d like to take some extra time and use dried beans, purchase 1 cup dried white beans and soak overnight. Rinse thoroughly and place in a pot of cold water, bring to a boil, reduce to low heat and simmer for 1 hour with a few bay leaves and thyme (do not add salt, it will make the beans mushy).