Follow these steps for perfect results
olive oil
swiss chard
coarsely chopped
onion
chopped
vegetable stock
cannellini beans
canned
fresh lemon juice
Heat olive oil in a 3-quart saucepan over medium-high heat.
Add swiss chard and onion to the saucepan.
Stir the swiss chard and onion until softened.
Pour in the vegetable stock.
Add the cannellini beans to the saucepan.
Squeeze in the fresh lemon juice.
Bring the soup to a boil.
Reduce heat to low and simmer, uncovered, for 10 minutes.
Expert advice for the best results
Add a pinch of red pepper flakes for a little heat.
Garnish with a dollop of plain yogurt or a sprinkle of Parmesan cheese.
Use homemade vegetable stock for best flavor.
Everything you need to know before you start
5 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with a swirl of olive oil and fresh herbs.
Serve with crusty bread for dipping.
Serve as a light lunch or a starter for a larger meal.
Complements the acidity of the lemon.
Discover the story behind this recipe
Common in Mediterranean diets known for health benefits.
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