Simple bean soup
A hearty, rustic vegetable and bean soup simmered with chard, tomatoes and herbs. Perfectly served with crusty bread and a drizzle of olive oil.
Updated : 08 July, 2025
Easy
About 20 min.
Ingredients
2
Onion
2
Carrot
2 tablespoon
Olive oil
3
Tomato
1
Laurel leaf
200 grams
White beans
as needed
Vegetable broth
to taste
Salt
to taste
Ground black pepper
handful
Chard
small handful
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Roughly chop the onions and carrots, then warm a little olive oil in a large pan over low heat. Add the chopped vegetables to the pan and let them soften gently. Chop the tomatoes and add them next, along with a bay leaf. Stir in the cannellini beans, followed by enough vegetable stock to cover everything in the pot.
Step 2
Season generously with salt and freshly ground black pepper, and let the soup bubble gently.
Step 3
Meanwhile, chop the chard stalks and add them to the simmering liquid. You can substitute other greens if you prefer. Add a generous amount of chopped parsley, then stir in the chard leaves and allow them to wilt into the broth.
Step 4
Serve the soup hot, accompanied by toasted slices of French stick or ciabatta and a drizzle of olive oil for a finishing touch.