Chart, White Bean and Potato Soup
6 servings
20 minutes
This Italian soup combines the rich flavor of white beans, the tenderness of potatoes, and the freshness of Swiss chard. It has roots in traditional Italian peasant cuisine, where simple yet nutritious ingredients were transformed into hearty and aromatic dishes. White beans give the soup a creamy texture, while bell pepper and nutmeg add spicy notes. The tender leaves of Swiss chard reveal their flavor in hot broth, adding lightness and freshness to the soup. It's the perfect dish for a cozy dinner and pairs well with crusty bread or cheese. Aromatic and warming, this soup is not only nutritious but also filled with the spirit of Italian traditions.
1
Mash 3/4 cup of beans with a fork until it becomes a paste, set aside.
- White beans: 450 g
2
Heat oil in a large pot over medium heat. Add bell pepper, onion, salt, and pepper to taste. Sauté for 5 minutes until softened.
- Olive oil: 2 tablespoons
- Red sweet pepper: 1 piece
- Onion: 240 g
- Potato: 560 g
3
Add the potatoes and cook for another 10 minutes until softened. Add the garlic and cook for another 2 minutes.
- Potato: 560 g
- Finely chopped garlic: 2 cloves
4
Pour in the broth, 1 cup of water, add crushed and whole beans, nutmeg, and bring to a boil. Reduce heat to medium and let simmer for 12-15 minutes.
- Vegetable broth: 4 glasss
- White beans: 450 g
- Ground nutmeg: 0.3 tablespoon
5
Add chard, salt, and pepper to taste. Let it simmer for 5 minutes until the chard softens.
- Chard leaves: 700 g
- Potato: 560 g
