Vegetarian

Vegan Chard, Leek, and Bean Soup is for Soup.

Vegan Chard, Leek, and Bean Soup takes 20 minutes to prepare.

Vegan Chard, Leek, and Bean Soup takes 20 minutes to cook.

Vegan Chard, Leek, and Bean Soup makes 4 servings.

The ingredients for Vegan Chard, Leek, and Bean Soup are:

In order of addition:

1.5 Tbs. olive oil
1/2 red onion chopped
1 leek, white part only, sliced
3 garlic cloves, minced
5-6 baby bella portobello mushrooms, stems removed and diced
1/2 tsp. dried thyme*
1/2 tsp. black pepper*
1/2 tsp. fresh ground Italian seasonings* (McCormick Grinder)
1 carton organic vegetable broth
5 large leaves of chard, cut off of the stalk and sliced into strips (I used organic rainbow chard)
2 cans (each 15 oz.) cannellini beans, drained (I never rinse because I fear my tap water more than the can water).
*All seasonings are approximate as I season to taste.

Here is how you make Vegan Chard, Leek, and Bean Soup:

In a large saucepan over medium-high heat, warm the oil. Add the onion and leek and saute until the onion is translucent. Add the garlic, mushrooms and thyme (you can use fresh, but I've found that dried works better in the soup) and cook for 2 or 3 minutes, stirring occasionally. Add the chard, stir it into the oniony-leeky-garlicy goodness, and cook until slightly wilted. Add the stock and beans and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chard is tender-about 10 or 15 minutes, depending on the maturity of your chard. I don't use the stems, they take longer to cook. Serving Size: Makes about 4-5 servingsNumber of Servings: 4Recipe submitted by SparkPeople user KELEKAT.

The nutritional information for Vegan Chard, Leek, and Bean Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 367.4

• Total Fat: 6.1 g
• Cholesterol: 0.0 mg
• Sodium: 705.7 mg
• Total Carbs: 61.8 g
• Dietary Fiber: 14.7 g
• Protein: 19.2 g

The dietary needs meet for Vegan Chard, Leek, and Bean Soup is Vegan