This recipe is a family recipe. This is a staple my father makes during the cold months. It’s delicious any time of year, but it’s hearty and warms the soul. An Italian tradition from the hills of Tuscany. Cannellini beans, or white kidney beans, are at the forefront of this dish. My father always preferred Swiss chard to other similar leafy greens, and I tend to stick with it as well. Not only is it delicious and healthy, but the firm leaves don’t break down in the soup, and the bright red stems add a beautiful splash of color. I’ve used kale, spinach, and baby bok choy (which I used with Swiss chard for the above picture), all are great for this dish. Use good Extra Virgin Olive Oil, as it’s used also as a garnish in this dish and good olive oil compliments the soup oh so well. It’s a simple recipe and one you’ll crave every time the temperature outside drops.
For this recipe, which will give you 6-8 servings, you’ll need the following:
- 5 (15 oz) cans of cannellini beans or white kidney beans
- 1 (15 oz) can of diced tomatoes
- 1 med onion
- 4-6 cloves of garlic
- Extra Virgin Olive Oil
- 1 bunch of Swiss Chard/Kale/Spinach/Baby Bok Choy
- chicken base (sub vegetable base for vegetarian)
- Black pepper
- crushed red pepper
First prep your veggies:
Dice your onion
chop your garlic
Rinse your leafy greens, pat dry and rough chop them into large pieces. They’ll cook down but I like having the large leafs in the soup. If you’re using swiss chard or kale be sure to cut out the large portions of the stems. They’re tough and unnecessary for the delicate soup.