After a couple weekends of back-to-back smoked meats, I was due for a Saturday and Sunday of vegetarian meals. Last night was some great Asparagus Risotto. Following up last night’s meal, I had some beautiful swiss chard from the La Canada Farmers’ Market that needed to get used. This dish was a perfect way to end the weekend.
Swiss chard is one of my favorite greens in soups. It has such a wonderful bitterness that when coupled with some spices – and this dish is full of complex spices – it really shines a wonderful green choice.
The addition of cinnamon and allspice in this soup really comes through in the final produce. Couple the dish with a hearty sourdough bread. Also the quinoa is optional and best to use if you are making this soup as a main course.
Vegan Moroccan Swiss Chard and White Bean Soup
- 8 cups vegetable broth
- 1 bunch Swiss Chard, rough bite size cut
- 2 cans of cannellini beans
- 1/2 cup quinoa, uncooked
- 3 carrots, cut into 1/4 inch moons
- 1 onion, diced
- 3 garlic cloves, diced
- 1 tablespoon olive oil
- 1 1/2 teaspoons cumin
- 1 teaspoon hot paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon saffron
- 3 bay leaves
- 1 cinnamon stick
- salt and pepper to taste
- Cook the carrots, onions, and garlic in oil for about 5 minutes on medium-high heat in a dutch oven or soup pot. Add the spices except the bay leaves and cinnamon stick. Let it cook and combine for about 2 minutes. Add the beans and coat the beans with the spices too letting it cook for another minute.
- Add the vegetable broth, quinoa, bay leaves and cinnamon stick. Heat the pot to a boil and reduce to a simmer and cover for 20 minutes.
- After the 20 minute simmer, add the swiss chard then again cover and simmer for another 15 minutes.
- Serve with a good sourdough bread.