3 Cups of Swiss chard chopped
3 Tablespoons of extra-virgin olive oil
1 Large onion, chopped
3 Stalks of celery, diced
Kosher salt to taste
4 15.5-once cans cannellini beans, drained and rinsed
6 Cups of vegetable broth
1 12-ounce jar of roasted red peppers, drained and coarsely chopped
3 Garlic cloves minced
Fresh ground pepper
1 Teaspoon of thyme
Zest of a half lemon
Steps to make it
In a large soup pot, saute the onion, celery and garlic in olive oil for 2-4 minutes until onions are soft.
Add the beans, vegetable broth, red peppers, Swiss chard, lemon zest and seasonings to the pot and cook for 20 minutes.
Serve with parmesan cheese and warm crusty bread...