Susan's Vegetarian Cannellini Bean- Swiss Chard Soup


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

Parmesan cheese

Crusty bread

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...