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Vegan Moroccan Swiss Chard and White Bean Soup

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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.

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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.

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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.

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Vegan Moroccan Swiss Chard and White Bean Soup

Prep Time: 10 Mins Cooking Time: 45 Hours

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. After the 20 minute simmer, add the swiss chard then again cover and simmer for another 15 minutes.
  4. Serve with a good sourdough bread.