I happened to throw this soup together with some leftover canned beans I had in the fridge and it was SO good! It’s super hearty, delicious, and healthy too. It’s full of protein from the beans and quinoa, so it keeps you full for awhile. The swiss chard adds so much health and goodness to this soup..I think it is an under-used green. It’s so pretty too! If you don’t like it, you can certainly sub kale or spinach in this. I am loving soup season. I had this all week as a side with my salad for lunch and it was perfection.
Serves about 6
2 T. olive oil
1/2 of a large yellow onion, chopped
2 cloves garlic, finely chopped
2 large carrots, peeled and diced
1/2 c. canned pinto beans, drained and rinsed
1/2 c. canned cannellini beans, drained and rinsed
1/2 c. chickpeas, drained and rinsed
3/4 c. cooked quinoa
1 tsp. dried oregano
1/2 tsp. dried basil
1 (28 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 (15 oz.) can chicken broth
2 c. chopped swiss chard
1/2 tsp. salt
1/2 tsp. pepper
Heat a large pot over medium/high heat and add olive oil. Sauté onion, garlic, and carrots for 5 to 6 minutes until softened. Add pinto beans, cannellini beans, chickpeas, and quinoa and stir to combine. Season with oregano, basil, salt, and pepper. Add the diced tomatoes, tomato sauce, and chicken broth, and bring to a boil. Once boiling, reduce heat and simmer for 20-25 minutes. During the last couple minutes, add the chopped swiss chard to the soup. You don’t want to cook it too long so it doesn’t lose its gorgeous color.
This soup is awesome with a crusty piece of Italian bread or a grilled cheese with melty fontina and parm.
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