Chard, White Bean, and Potato Soup
Chard, White Bean, and Potato Soup is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Vegetarian Times
canned navy beans
red bell pepper
Smash 3/4 cup beans in bowl with back of fork to form paste; set aside.
Heat oil in large pot or Dutch oven over medium heat.
Add bell pepper and onion, and season with salt and pepper, if desired. Cook 5 minutes, or until softened.
Add potatoes, and cook 10 minutes, or until tender. Stir in garlic, and cook 2 minutes more.
Add broth, 1 cup water, smashed and whole beans, and nutmeg to pot; bring to a boil. Reduce heat to medium-low, and simmer 12 to 15 minutes.
Add chard, and season with salt and pepper, if desired. Simmer 5 minutes, or until chard is wilted.