This soup is not going to win you any awards in presentation, but the taste is fresh and delicious. Chard can often be rough and bitter. By pairing it with slightly sweet coconut aminos and sour lemon juice, the chard suddenly gets turned into a super delicious vegetable you can't get enough of. The white beans give this soup substance, so you can use this as a whole dish without the need of preparing anything else in the kitchen. You can either use any kind of bean or legume you've already prepared or you can use canned beans. Just make sure you rinse them well before adding them to the soup.
I like to serve this with sauerkraut or fermented veggies, but you don't need to.
Preparation time: 15 minutes (excludes bean cooking time)
For 2 servings:
- 1 Tbsp virgin coconut oil
- 1/4 white onion, finely chopped
- 1 garlic clove, minced
- 3 chard leaves (or any other leafy green you have in your fridge)
- 1 cup white beans, already cooked or from a can
- 6 cups vegetable broth (make your own here)
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp coconut aminos (or tamari, soy sauce, liquid aminos)
- sea salt and freshly ground black pepper
Start with a medium sized pot. Add the coconut oil over medium heat, and add the onion. Stir occasionally until browned, about 5 minutes.
In the meantime, cut off the hard stems from the chard leaves. Slice them thinly into long sticks, then shop finely. Place to the side.
Take the leaves, roll them up from one side to the other, then slice thinly into ribbons. Place to the side.
Add the minced garlic, and stir for one more minute.
Add the chard stem and leaves, beans, and vegetable broth. Bring to a simmer, and let cook for 5 minutes.
Add lemon juice, coconut aminos, and serve. Add sea salt and freshly ground black pepper to taste.
Super easy and quick dinner on the table!