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Maddy Avena via Deborah Madison


4 servings

MacGourmet downloadCannellini Beans with Chard and Croutons. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Cannellini Beans with Chard and Croutons


  • 2 slices Ciabatta cubed
  • 2 teaspoons olive oil
  • ½ medium leeks
  • cup carrots
  • 4 cups Swiss chard
  • 15 ozcan cannellini beans
  • ½ cube Rapunzel vegan vegetable boullion
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 1 clove garlic crushed
  • ½ cup shredded Asiago cheese


Spray oven tray with olive oil spray and bake bread cubes until browned in a 275 degree oven. About 45 minutes
Drain beans. In a small sauce pan put beans, 1 1/2 cups water, 1/2 vegetable bullion cube, clove of garlic, dried parsley and some oregano. Bring to a boil then reduce to a slow simmer. (You can use fresh parsley, I have a whole qt jar dried from last summer's garden so I used what I had.)
In a heavy deep sauce pan saute finely chopped leeks and carrots in olive oil until they become tender. Add the rest of the oregano.
Chop the chard into small bite sized pieces and add to onions and carrots. Add 1 cup of bean liquid and 1 tsp fennel seeds and simmer covered until chard is tender. Add beans and any additional liquid necessary to keep it from drying out. Simmer for a few more minutes.
Serve in shallow soup bowls with croutons and shredded parmesan or asiago cheese. The final consistancy should be more stew-like than soupy.


Make the croutons garlic croutons by macerating a crushed clove of garlic in a little bit of olive oil for an hour and brushing the croutons with the garlic oil after cooking. You can also add a little lemon juice to the beans and chard near the end to sub for the pungency of the cheese.


5 points per serving


cannellini, carrots, chard, ciabatta, leeks, oil, olive, swiss


ciabatta olive oil leeks carrots swiss chard cannellini