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Red Chard and White Bean Soup


35 minutes

4 servings


So simple and delicious; a hearty meal for lunch, dinner, or healthy snack. Chard is similar to the beet family and is rich in vitamins A, C, K, protein, and fiber. The red stems are known to be rich in iron.

Red Chard and White Bean Soup


  • 2 small bunches of Red Swiss Chard, cleaned and de-stemmed (don’t throw away the stems, chop em up for use in the soup)

  • 1/2 any color onion, chopped

  • 2 tablespoon(s) Extra Virgin Olive Oil or Coconut Oil

  • 2 garlic cloves, minced

  • 1/2 teaspoon(s) fresh or dried thyme

  • 4 cup(s) low sodium vegetable stock

  • 2 15 oz. cans of white beans (northern, cannellini, navy)

  • 4 slices turkey bacon (antibiotic and hormone free), diced *optional


1. Vegetarian Version: In a Dutch oven or other large pot, sauté the onions, red chard stems together in the oil for 10 minutes, until translucent. *

2. Add the garlic and thyme, cook for another 2 minutes, until fragrant.

3. Add the soup stock, beans, and chopped red chard leaves, and cook for another 10 minutes. Serve.

4. *Meat it up:  Start the recipe with 4 pieces of turkey bacon (hormone and antibiotic free), before the first step above. Cook in Dutch oven for 3-4 minutes, then add the onions and chopped chard stems and oil, continue on to Step 2.

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