Here’s a hearty soup that will make you refill your bowl far too many times.
Here’s another happy accident – I was going to make minestrone soup, but decided to leave the tomatoes out once I smelled the amazing soup boiling on the stove without them.
Tomatoes. We’re still working things out.
Not a huge fan of them, even though I canned a ton this summer and had all intentions of making a sauce with the 15 plants we put in the backyard.
But on their own, whole, with no seasoning – I just am not a fan. So why would I go to the store and buy a can of whole tomatoes if I didn’t have the intention of putting them in the soup?
Sometimes I just don’t have it all together. Sorry.
Like I said, once I smelled the onions, celery, and chicken broth, I didn’t think I could tarnish it with tomatoes. I was going to make this soup, eat it and ENJOY IT, DAMN IT.
Swiss chard was also new to me. Instead of kale or spinach, I wanted to try another leafy green that I hadn’t given the chance to before. Unfortunately, I bought it so early in the week that by the time I made this soup, many of the leaves were wilted. I had 3 I could work with, but all in all, it was perfect because Rahul doesn’t like a lot of floaty green things in his soup. It was just enough to add a touch of color.
So, what to name this concoction? Well, white bean + swiss chard + potato + ditalini didn’t seem very appropriate, because that’s just listing the ingredients out one by one. But who is the real star here? All of the ingredients are equally represented.
Well, entering those words into google brought up a lot of “Tuscan and white bean soup” recipes. Ribollita is a Tuscan soup made with leftover bread and cheap vegetables (such as onion, celery, cabbage, and carrot), and literally, means “reboiled.” Since there’s no leftover bread, we’ll go with Tuscan as the primary way to describe this soup.
In the end, it’s the food that matters – not the words!
Tuscan white bean and swiss chard soup
Makes 6-8 servings
- 1 small to medium-sized yellow onion, diced
- 4 stalks of celery, cut into 1/2 inch pieces
- 2 large russet potatoes, peeled and diced into small squares
- 2 tbsp olive oil
- 8 cups of low-sodium chicken stock or vegetable stock
- One 15oz can of white beans (Navy, Great Northern, whatever), drained and rinsed
- Swiss Chard leaves, cleaned and cut into small pieces (use as many leaves as you like, I used 3)
- 1 tsp garlic powder
- 1 tsp Murals Seasoning from Penzeys (OPTIONAL, you could substitute with any oregano/parsley/rosemary/thyme mix)
- 2 cups of ditalini
- Salt and pepper
- In a large pot, heat up the olive oil over medium-high heat. Add in the diced onion, celery and potatoes and cook for about 5 minutes.
- While your veggies are heating up, grab a smaller pot and fill it with water for your ditalini. Bring the water to a boil and drop the ditalini – cook to package directions.
- Add the beans, garlic powder, Murals seasoning and chicken stock to your onions, celery, and potatoes. Bring to a boil and cook for 10 minutes.
- Check the potatoes and make sure they’re cooked through. Add the swiss chard and season with salt and pepper. Depending on the stock you used, the amounts of salt will differ. Go with your gut and your taste buds.
- Add ditalini to your bowl of pasta when you serve it – this keeps the ditalini from being too mushy when you store the leftovers.