Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 cans (15 oz each) cannellini beans, rinsed and drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1 large bunch Swiss chard, stems finely chopped and leaves ribboned
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Separate the Swiss chard stems from the leaves. Finely dice the stems and slice the leaves into thin ribbons.
  2. Heat olive oil over medium heat in a large Dutch oven. Add the diced onion, carrots, celery, and reserved chard stems; sauté for 5–7 minutes until translucent.
  3. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  4. Pour in the fire-roasted tomatoes and vegetable broth. Add the drained cannellini beans and the bay leaf.
  5. Bring the soup to a gentle boil, then reduce heat to low and simmer for 10 minutes. Use a spoon to mash a small portion of the beans against the side of the pot to thicken the broth.
  6. Stir in the ribboned Swiss chard leaves and fresh lemon juice. Cook for 2-3 minutes until the leaves are wilted but still vibrant.
  7. Remove the bay leaf, stir in chopped fresh parsley, and season with salt and black pepper to taste.