It was a beautiful, warm afternoon when we gathered in the garden to make Swiss Chard and Bean soup. Funnily enough, by the time we were done, some clouds had moved in and it was perfect soup weather.
We harvested a LOT this week. Sweet potatoes (more on that next week. Sweetpotatopalooza 2012 is coming!), two types of eggplant, onions, lots of herbs and chiles, green beans, Swiss chard and some beautiful scarlet runner beans. It was a bounty for sure!
For our soup, we sauteed onion and garlic and then added some stock and water and the rest of the vegetables. The kids had a lot of fun practicing their knife skills on this one! Chop, chop, chop!
Here’s the recipe so you can make it at home.
6 cloves garlic, minced. 2 onions, minced. 2 tablespoons olive oil.
Warm the olive oil in a large soup pot and saute the garlic and onion until just golden brown.
Add mixed beans and vegetables to the pot. Make sure everything is chopped. We used 4 stalks of celery, 8 cups of swiss chard (don’t worry! It reduces), 3 small eggplant, 2 cups fresh beans, 2 cups green beans and 1 cup of peeled and diced sweet potatoes.
Pour 5 cups of vegetable stock over the vegetables to cover, reduce your heat and let simmer. Don’t forget to add some salt and pepper!
A minute or so before you serve the soup, add lots of chopped basil, thyme and rosemary. Taste it and add more as you think is needed.
Serves six to eight!