After a week of solid rain and grey skies I was about due to cook up a new soup. This recipe was featured in Vegetarian Times and was created by Abigail Henson from Natural Gourmet Institute of NYC. It was a wonderful combination of flavors. Creamy texture from the beans, a punch from the sun-dried tomatoes and nice body with the carrots and celery. Plus the addition of swiss chard, a SUPERFOOD!
I topped it with some feta and it gave it a nice salty bite.

I didn’t have any zucchini so I just put in a little extra love. My immersion blender worked fantastic for blending up a portion of the soup to thicken it.


2 Tbs. olive oil
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1 medium onion, chopped
2 medium carrots, sliced
2 ribs celery, chopped
1 small zucchini, sliced
1/2 tsp. chopped fresh rosemary
2 cups low sodium vegetable broth
2 15-oz. can small white beans or cannellini beans, rinsed and drained
1/2 bunch (6oz.) Swiss chard, chopped
1/2 tsp. chopped fresh thyme
1 cup torn fresh basil

Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir onion, carrots, celery, zucchini, and rosemary and cook 10 to 15 minutes, or until onions are soft.

Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender or immersion blender, and add remaining can of tomatoes, and sun-dried tomatoes and sun-dried tomato oil. Puree until smooth, stir mixture into soup, and season with salt and pepper, if desired.
Simmer 10 minutes.

Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted.
Remove pan from heat, and stir in basil.