This bean soup is really light and full of protein, perfect for a mid-week meal of the cold winter.

Serves: 4 Prep. time: 15′ + bean soaking overnight Cooks in: 50′ Ready in: 1:05′

Ingredients
1 leek
100 g celeriac, peeled
1 large carrot, peeled
1 bunch chards
40 ml extra-virgin olive oil
1 medium red onion, finely chopped
1 garlic clove, finely chopped
200 g white beans, soaked overnight, cooked
1 bay leaf
1.300 ml vegetable stock
2-3 sprigs parsley
¼ tsp sweet paprika
salt, black pepper

Method
Step 1
Chop leek, celeriac and carrot in chunks of the same size. Chop chards.

Step 2
In a large pot with lid heat oil on high heat and cook onion and garlic for 1′ until fragrant. Stir in beans and all vegetables except chards. Add all spices, herbs and stock, season with salt and pepper and simmer on medium heat for 35 minutes with lid on.

Step 3
Remove pan from heat, open the pot and stir in chards. Cover with lid and set aside for 10 minutes. Serve in bowls with lemon juice and extra paprika if you wish.

Photo – Food styling: Eva Monochari – Funky Cook

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