Winter White Bean and Baby Chard Soup

We have been getting the most delicious greens from our CSA.  This week we got baby chard… and it was just begging to be thrown into some soup!  I don’t usually make vegan soups… I almost always use chicken broth or put some kind of meat in, but I am weaning my way off of it and trying to come up with some great new combos.  Yesterday’s butternut squash soup was NOT a good combo.  Last week’s beans and greens soup attempt was pretty good.  But today…. we have a winner! (although I did use chicken broth)  I’m already planning to make this again – it was easy and delicious, and it reminded me of minestrone soup, sans the bread on the bottom.

Winter White Bean and Baby Chard Soup

1 cup shredded carrots

3 stalks celery, chopped

2 medium/large potatoes

4 – 6 cups of greens, chopped (chard, beet greens, kale)

1 large onion, diced

3 cloves of garlic, chopped finely

4 cups chicken broth (or veggie broth to keep it vegan)

3 cups water

2 cups gluten free pasta of choice – small shells or spirals work great

extra virgin olive oil

Saute onions, garlic, carrots, and celery in olive oil until slightly tender.  Add chicken broth and water and bring to a boil.  Add potatoes and simmer until soft.  Add greens and simmer another 5 minutes.  Turn off heat, add pasta, and cover.  Let sit for 15 minutes.  Pasta will cook with heat off.  (This helps to avoid mushy noodles in your soup, a common problem with gf pasta.)  Serve with Parmesan or Romano cheese on top if dairy is not a problem. 🙂  Enjoy!