Swiss Chard Soup

We got back from vacation this past weekend and I was itching to get in the garden and see what was growing...or not.

Most of the garden looks great but the Arugula and Red Mustard are done. Bolted. Over.  I pulled those out this morning and replanted both from seeds.  I have no idea if they will germinate since it is finally starting to get hot, but it was worth a try since they both make salads taste so good.  The garlic has sprouted their scapes so we can start popping those in salads (chopped up small since they are so potent).

One thing that grew like gang busters while we were gone was the Swiss Chard.  We had great success with it last year so I planted three squares of this year.  One square of regular old Swiss Chard and two squares of the "Bright Lights" variety which has different colored stems which jazz it up a little.  My main problem with chard last year was that it kinda looked so boring and was hard to make it look good.  Hopefully the "Bright Lights" tastes as good as it looks.


Our best use of chard last year was an Italian influenced Swiss Chard Soup.  Super easy to make.  Really good for you.  The kids eat it.  Winner!

I made this soup a bunch last year using different recipes until I settled on the following, enjoy!

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White Bean and Swiss Chard Soup
3 cups dried white beans* (soaked and ready to go) or two 15-oz cans white beans

1/2 lb bacon or 1/2 lb pancetta, chopped  (either will work, go pancetta if you want to be more authentic)
2 tablespoons olive oil
1 large onion, chopped
5 garlic cloves, chopped
4 cups chicken stock or broth (one 32 oz carton)
3 cups water
2 tablespoons shredded Parmigiano-Reggiano cheese
1 bay leaf
1/2 lb Swiss chard, stems removed and sliced thinly, stems chopped into 1/2 pieces
1 teaspoon salt

lots of freshly ground pepper to taste
Shredded Parmigiano-Reggiano for serving

* cannellini beans, white northern beans, chick peas, butter beans

Cook bacon/pancetta in olive oil in a large 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5-8 minutes. Transfer to paper towels to drain.

Add onion to remaining oil/drippings and cook over moderate heat until softened, about 6 minutes. Stir in garlic and cook for a minute. Add beans, chicken broth, water, shredded cheese, bay leaf, and pepper. Simmer, uncovered, 30 minutes. Discard bay leaf.

Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 5 to 8 minutes. Ladle soup into bowls and sprinkle with a few bits of crisp bacon/pancetta and shredded cheese.

Bacon cooking

Chard stems

Chard leaves

Simmering