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1 tablespoon olive oil
1 fennel bulb, chopped
3 leeks, thinly sliced (white part only)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/4 teaspoon coarsely ground black pepper
6 cups reduced-sodium vegetable broth
1 bunch Swiss chard, coarsely chopped
Baguette slices
Shredded Gruyere cheese
Instructions
1 fennel bulb, chopped
3 leeks, thinly sliced (white part only)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/4 teaspoon coarsely ground black pepper
6 cups reduced-sodium vegetable broth
1 bunch Swiss chard, coarsely chopped
Baguette slices
Shredded Gruyere cheese
1. Heat olive oil in a Dutch oven. Add fennel and leeks; sauté 5 minutes. Add beans and broth. Bring to a simmer. If desired, mash some of beans with a potato masher to make a creamy consistency. Stir in Swiss chard. Cook 10 to 15 minutes, until chard is tender.
2. Top baguette slices with cheese. Toast until cheese melts and bread is crispy. Serve with soup. Serves 8.
2. Top baguette slices with cheese. Toast until cheese melts and bread is crispy. Serve with soup. Serves 8.
