I happened to throw this soup together amongst roughly leftover canned beans I had in the refrigerator and it was SO skillful! It’sec super hearty, delicious, as well as healthy besides. It’sec full of protein from the beans in addition to quinoa, and then it keeps you lot total for awhile. The swiss chard adds and then much wellness together with good to this soup..I mean it is an under-used green. It’second so pretty as well! If you don’t like it, you lot can sure as shooting sub kale or spinach inward this. I am loving soup flavor. I had this all calendar week every bit a side alongside my salad for luncheon as well as it was perfection.
Serves near half dozen
2 T. olive petroleum
ane/two of a big yellowish onion, chopped
2 cloves garlic, finely chopped
two big carrots, peeled and diced
1/two c. canned pinto beans, drained in addition to rinsed
1/ii c. canned cannellini beans, drained too rinsed
ane/two c. chickpeas, drained too rinsed
iii/iv c. cooked quinoa
1 tsp. dried oregano
ane/ii tsp. dried basil
i (28 oz.) can diced tomatoes
i (viii oz.) can love apple sauce
1 (15 oz.) can chicken broth
two c. chopped swiss chard
ane/2 tsp. common salt
ane/2 tsp. pepper
Heat a big pot over medium/high oestrus in addition to add olive crude. Sauté onion, garlic, in addition to carrots for 5 to 6 minutes until softened. Add pinto beans, cannellini beans, chickpeas, and quinoa together with stir to combine. Season with oregano, basil, salt, as well as pepper. Add the diced tomatoes, tomato plant sauce, together with chicken broth, together with bring to a boil. Once boiling, cut back rut in addition to simmer for 20-25 minutes. During the terminal duo minutes, add together the chopped swiss chard to the soup. You don’t desire to make it as well long then it doesn’t lose its gorgeous colour.
This soup is awesome amongst a crusty piece of Italian bread or a grilled cheese alongside melty fontina together with parm.