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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Swiss Chard and Garbanzo Bean Soup

Swiss Chard and Garbanzo Bean Soup

Nothing in my garden has done better than my beautiful and hardy Rainbow Swiss Chard.

I never would have grown Swiss Chard, but three things made it happen this year. The first was that, since I was planting in July, I needed to plant vegetables that were able to withstand brutal heat but also fare well in the coming cooler weather.

Second, my brother grew Red Swiss Chard this summer. He picked some from his garden while I was visiting in June and asked if I could cook it for him. I made it too spicy for his taste, but I loved it.

The third reason I grew this vegetable is because my husband went with me to the nursery and picked it out (how could I say no?).

At first, I thought it wouldn’t survive the heat when I planted the tiny seedlings. Even though they had partial shade during the day, they still looked a little droopy. Never did I think they would grow into tall, full, beautiful multicolored leaves, but they did!

Rainbow Swiss Chard for Swiss Chard and Garbanzo Bean Soup
It is an absolutely gorgeous plant. What’s better is that the chard plants have been in their little earth box for three months, continually sprouting new leaves.

I just keep cutting leaves off the side of the shoots near the base of the plant. I did this to make it last as long as possible, and it still hasn’t quit. It hasn’t had a single pest problem or caught a disease. It’s the healthiest, tastiest, prettiest plant that I ever did grow.

If you’re interested in starting a small patio garden, I recommend this as a perfect pot plant to begin with.

Rainbow Swiss Chard from my garden.

The hard thing isn’t coming up with recipes to use it in but having enough of it for the recipes I come up with! I planted six seedlings, and I’ve only been able to make a few recipes. I’ve been wanting to try it in a nice fall soup, and I finally got my chance.

With the recent cooler weather, my chard flourished even more, giving me a huge crop that complements this simple vegan vegetable soup very nicely. This recipe is quick to make on the stove, but you can cook it in the crock pot easily, too.

Just make sure you add the chard during the final minutes of cooking. While it can withstand longer cooking times, it tastes best lightly cooked.

And don’t you dare throw those beautiful stems away! Cook them in my Swiss Chard with Bacon recipe or fry them in some olive oil, salt, & black and red pepper.

Ingredients:
(Scroll to the bottom for easy to read and print recipe card)

1 tablespoon extra virgin olive oil
1 yellow onion
1 teaspoon sea salt
1 teaspoon black pepper
2 carrots, diced
2 celery ribs, diced
1 teaspoon sage
1 teaspoon thyme
3 cloves garlic, minced
4 cups unsalted vegetable stock
1 can garbanzo beans, rinsed and drained
1/4 cup sweet white wine, such as Riesling
1 bunch Rainbow Swiss Chard (10-12 leaves),  coarsely chopped or torn and stems removed

Directions:

1. In a large stock pot over medium heat, add olive oil, onions, salt, and pepper. Cook onions for three minutes, then add carrots, stirring occasionally. Add a splash of cooking stock and a splash of white wine. Cook for about five minutes.

Sautéing onion.

Sautéing onions and carrots

2. When onions are translucent looking and carrots become soft, add celery, sage, thyme. Cook for two minutes.

Add celery.

3. Add garlic, stir, and cook for no more than 30 seconds. Add vegetable stock, the rest of the white wine, and garbanzo beans and stir.

Add garlic.

Add vegetable stock.

Garbanzo beans in a colander.

4. Bring soup to a boil, then reduce heat, cover, and cook for 15 minutes.

5. After 15 minutes, add the chard and stir. Cover and cook for five more minutes. Remove pot from heat and uncover. Serve and enjoy. I’d love to hear your comments!

Chopped Rainbow Swiss Chard with Stems removed.

Adding the chard to the soup.

Swiss chard and garbanzo bean soup

Close up of swiss chard soup.

Even closer close up of swiss chard soup.

Swiss Chard and Garbanzo Bean Soup
Serves 6
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 tablespoon extra virgin olive oil
  2. 1 yellow onion
  3. 1 teaspoon sea salt
  4. 1 teaspoon black pepper
  5. 2 carrots, diced
  6. 2 celery ribs, diced
  7. 1 teaspoon sage
  8. 1 teaspoon thyme
  9. 3 cloves garlic, minced
  10. 4 cups unsalted vegetable stock
  11. 1 can garbanzo beans, rinsed and drained
  12. 1/4 cup sweet white wine, such as Riesling
  13. 1 bunch Rainbow Swiss Chard (10-12 leaves), coarsely chopped or torn and stems removed
Instructions
  1. In a large stock pot over medium heat, add olive oil, onions, salt, and pepper. Cook onions for three minutes, then add carrots, stirring occasionally. Add a splash of cooking stock and a splash of white wine. Cook for about five minutes.
  2. When onions are translucent looking and carrots become soft, add celery, sage, thyme. Cook for two minutes.
  3. Add garlic, stir, and cook for no more than 30 seconds. Add vegetable stock, the rest of the white wine, and garbanzo beans and stir.
  4. Bring soup to a boil, then reduce heat, cover, and cook for 15 minutes.
  5. After 15 minutes, add the chard and stir. Cover and cook for five more minutes. Remove pot from heat and uncover. Serve and enjoy.
Notes
  1. You can cook this in the crock pot, too. Just make sure you add the chard during the final minutes of cooking. While it can withstand longer cooking times, chard tastes best lightly cooked.
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