The browning (but not burning) will develop additional flavor that will help to flavor your soup. 1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths, Sign up for the Recipe of the Day Newsletter Privacy Policy, Gluten-Free Roasted Garlic and Herb Gravy. The garlic and vegetable infused fat should evenly coat and cling to the contents on the pot. In this rendition of bean and bacon soup, soft cubes of butternut squash and silky shreds of chard add a little freshness, transforming this soup into a comforting and nutritious one-pot meal.During the summer, I rely on salads to transform my weekly farmers market … All rights reserved. Bring the soup to a boil and add parmesan cheese rind and … You could also substitute beans and/or rice for the potato; add fall veggies like sweet potatoes or squash; etc. I think it's easier to cut bacon when it's just out of the freezer. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the swiss chard leaves, and stir well. If using the eggs, add one to each plate. Into the hot, delicious bacon fat add the carrots, celery, onion, swiss chard … Add the onion and diced Swiss chard stems to the pan and saute until translucent, about 5 minutes. Serve hot how you like it. Season with salt and pepper. Unless you're veggie, don't leave out the bacon. Add the chicken stock, enough to cover the veggies, cover the pot, and over a high flame bring to a boil, and reduce heat to simmer. Meanwhile, prepare the Swiss chard: Roll the leaves into a cylinder and slice into ribbons. Keep leaves and stems separate. Bring the pan to medium-high heat. 26.2 g Once the veggies have caramelized a bit, add the garlic, potatoes, and black pepper. Remove the bacon to drain. Stir in the vegetable broth and beans. Bring the pan to medium-high heat. Cut stems into 1/4-inch dice. Into the hot, delicious bacon fat add the carrots, celery, onion, swiss chard stalks, and bay leaves. Render the bacon fat, stirring frequently to keep it from burning to the bottom of the pan. Saute until vegetables soften, release liquid, and brown a bit (maybe up to 10 minutes or so?). At this point, you can enjoy the soup as is, or you can use an immersion blender (or the tool of your choice) to further meld the flavors. Transfer to warm soup plates. Top with chopped cilantro and a drizzle of the remaining olive oil. With the crunchy bacon pieces, crusty bread, drizzled with a little olive oil, topped with a dollop of sour cream, dusted with a fresh turn of black pepper--the options are endless. For this white bean soup, we paired cannellini beans with Swiss chard, a nutritious, green leafy vegetable. Instead of the swiss chard, you could substitute any dark greens (spinach, turnip tops, radish tops, mustard greens, etc.). White beans are also delicious in fall soups and stews. Smoked, cured pork products paired with leafy greens are one of life's simple luxuries. I begin to turn to soup when the weather outside turns a bit crisp, and I keep right on making and eating hearty, healthy, warming soups all winter long. Render the bacon fat, stirring frequently to keep it from burning to the bottom of the pan. At this point the bacon should start to become brown and crispy. 8 %, gallon chicken stock (preferably your homemade, but purchased stock will work too). When the garlic has turned a lovely golden brown, remove from the pan and discard. Add the bacon to a heavy-bottomed large soup pot over a medium flame. Keep the soup at a bare simmer for 30 - 45 minutes or so, stirring occasionally, until vegetables are done to your liking. Anyway, cut the bacon across the strips, cutting it into small cross-sections of bacon strips. Taste and adjust the salt and black pepper. Season with salt. Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Many Southerners enjoy bacon-flavored, creamy white beans ladled over a wedge of hot cornbread. Add chickpeas, reserved bacon, chard leaves and 2 tablespoons olive oil. © 2020 Discovery or its subsidiaries and affiliates. Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. Saute a few minutes until garlic is fragrant but not burnt. Add the Swiss chard leaves and saute until they are wilted. At this point the bacon should start to become brown and crispy. Once the bacon is crispy (but not burnt), remove it to a papertowel lined bowl/plate with a slotted spoon. Once the bacon is crispy (but not burnt), remove it to a papertowel lined bowl/plate with a slotted spoon. 2 bunches Swiss chard (white ribbed or a mixture of colors like rainbow, red, yellow; about 2 pounds) 3 or 4 slices bacon (diced) 1/4 to 1/2 cup red onion (finely chopped) 1 clove garlic (mashed and finely minced) 2 tablespoons butter 2 tablespoons flour 1 cup half-and … Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. This is an adaptable soup. Total Carbohydrate Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring to a simmer, and cook about 5 minutes, until leaves wilt. Discard all but 1 tablespoon of bacon fat from the pan. When the garlic has turned a lovely golden brown, remove from the pan and discard.