Soup
Swiss Chard Soup with Corn Flour
A filling Black Sea-style green soup with beans, thickened with corn flour.
- Gluten-free
- Vegetarian
- Prep
- 10 min
- Cook
- 30 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 bunch Swiss chard
- 1 onion
- 2 tbsp butter
- 1 can canned white beans
- 6 cups (1200 ml) water
- 3 tbsp corn flour
- 1 tsp salt
- 1 tsp red pepper flakes
Method
- Wash and finely chop the chard, chop the onion and drain the beans.
- Melt half of the butter in a pot and cook the onion over medium heat for 3 minutes.
- Add the chard and stir for 3 minutes until wilted. Add the drained cooked beans and most of the water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Mix the corn flour with the remaining cold water until smooth. Slowly add it to the soup, season with salt and simmer over low heat for 8–10 minutes, stirring occasionally.
- Melt the rest of the butter with the pepper flakes and drizzle over the soup.