Originally I was supposed to use white beans in this soup but I only had chickpeas on hand and those worked just fine. When I made this a second time I did use the white beans which were just as good but I also chopped the chard much finer which is my best suggestion otherwise this absolutely delicious soup is not to be missed. I wouldn’t skimp on the heavy cream it is what takes the soup over the top. I found this soup to be too filling for extras but no one would complain if you made a nice bread with it I’m sure.
Tuscan Soup
Heat a large pot over medium-high heat. Add the olive oil and onions and cook for about 5 minutes, stirring occasionally.
Add the garlic, salt, thyme, red pepper flakes, carrots, and celery then saute for another 5 minutes.
Deglaze the bottom of the pot with a small amount of the stock then add the remaining vegetable stock, white beans, and heavy cream and simmer on low for about 15-20 minutes.
Crush some of the beans if you want a thicker soup then add the chard and cook them until they are heated through and wilting but still green, about 8-10 minutes.
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