Vegetable and Bean Soup

By LadyRev-2

This satisfying vegetarian soup is filled with hearty beans and vegetables. The stems of Swiss chard are tender and filled with nutrients, so cut just the thick ends off and thinly slice the rest before chopping the leaves. Adding the chard at the end lends a bright note of fresh flavor.

Ingredients

• 1 (1-pound) bunch Swiss chard, thick stem ends removed and discarded
• 2 teaspoons extra-virgin olive oil, plus extra for drizzling
• 2 celery stalks, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 3 cups low-sodium tomato vegetable juice
• 1 (14 1/2-ounce) can unsalted diced tomatoes
• 1 (15-ounce) can navy or other small white beans, rinsed and drained
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper

Preparation

Step 1

Submerge chard in cold water and rinse thoroughly; thinly slice stems and coarsely chop leaves.

Heat 2 teaspoons of the oil in a large saucepan over medium-high heat. Add celery and onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add broth, tomatoes with juice, beans, and oregano; bring to a low boil.

Reduce heat to medium-low, cover, and simmer for 10 minutes. Add chard and cook 5 minutes more. Season with salt and pepper, drizzle with oil, and serve hot.