31 ounce .5 can cannellini beans drained and rinsed canned
3 stalks celery diced
0.3 cup cilantro leaves fresh chopped
4 servings kosher salt
4 cups chicken broth low-sodium
4 tablespoons olive oil extra-virgin
1 large onion diced
4 servings pepper freshly ground
12 ounce roasted peppers red drained coarsely chopped
4 slices sourdough bread thick
1 bunch swiss chard roughly chopped
5 cloves garlic whole minced (4 ; 1 )
Equipment
frying pan
pot
Directions
Heat 1 tablespoon olive oil in a medium pot over medium-high heat.
Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes.
Add the beans and broth, bring to a simmer and cook 15 minutes.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat.
Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
Toast the bread, then rub with the whole garlic clove.
Serve the soup with the bread and lemon wedges, if desired.
