Cannellini Bean & Parmesan Soup with Rainbow Swiss Chard & Taleggio-Rosemary Toast

Cannellini Bean & Parmesan Soup

with Rainbow Swiss Chard & Taleggio-Rosemary Toast

2 Servings
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From the Test Kitchen

The cannellini bean (a white kidney bean) is a traditional Native American ingredient. Adopted by Tuscan cuisine, it made its way to France in the form of white bean soup. That’s how Thomas Jefferson, then Minister to France, discovered it. He loved the dish so much that he planted cannellini beans in his garden at Monticello, bringing them back to the Americas. Hearty, warming white bean soup became a fixture at presidential dinners in Washington and the Jefferson White House's food is still regarded as the best of any Presidential administration's.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Cannellini Bean & Parmesan Soup with Rainbow Swiss Chard & Taleggio-Rosemary Toast
Title
  • 1 15-Ounce Can Cannellini Beans
  • 1 Small Baguette
  • 3 cloves Garlic
  • 1 bunch Rainbow Swiss Chard
  • 1 Carrot
  • 1 Yellow Onion
  • 1 bunch Rosemary
  • 3 Tbsps Vegetable Demi-Glace
  • 2 oz Taleggio Cheese
  • ½ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Cut the baguette in half horizontally. Peel and thinly slice the garlic. Separate the Swiss chard leaves and stems; roughly chop the leaves and finely chop the stems. Peel and halve the carrot lengthwise; thinly slice. Peel and small dice the onion. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves to get 1 tablespoon of minced rosemary.

Start the soup:
2 Start the soup:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, Swiss chard stems, carrot and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Add the herbs & liquids:
3 Add the herbs & liquids:

Increase the heat to medium-high and add the vegetable demi-glace, half the rosemary and 3 cups of water; season with salt and pepper. Bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, 8 to 10 minutes.

Make the Taleggio-rosemary toast:
4 Make the Taleggio-rosemary toast:

While the soup simmers, place the halved baguette on a sheet pan, cut side up, and drizzle with olive oil. Tear the Taleggio cheese into small pieces (discarding the rind); evenly top the bread with the Taleggio pieces. Sprinkle with one quarter of the Parmesan cheese and as much of the remaining rosemary as you’d like (you may have extra rosemary); season with salt and pepper. Toast in the oven 8 to 10 minutes, or until the cheese has melted.

Finish the soup:
5 Finish the soup:

Stir in the beans, Swiss chard leaves and all but a pinch of the remaining Parmesan cheese into the soup; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the Swiss chard leaves has wilted. Season with salt and pepper to taste and remove from heat.

Plate your dish:
6 Plate your dish:

Divide the soup between 2 bowls. Drizzle with olive oil and the remaining Parmesan cheese. Serve with the Taleggio-rosemary toast on the side. Enjoy!

Tips from Home Chefs

Cannellini Bean & Parmesan Soup

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Cut the baguette in half horizontally. Peel and thinly slice the garlic. Separate the Swiss chard leaves and stems; roughly chop the leaves and finely chop the stems. Peel and halve the carrot lengthwise; thinly slice. Peel and small dice the onion. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves to get 1 tablespoon of minced rosemary.

2 Start the soup:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, Swiss chard stems, carrot and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Start the soup:
Add the herbs & liquids:
3 Add the herbs & liquids:

Increase the heat to medium-high and add the vegetable demi-glace, half the rosemary and 3 cups of water; season with salt and pepper. Bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, 8 to 10 minutes.

4 Make the Taleggio-rosemary toast:

While the soup simmers, place the halved baguette on a sheet pan, cut side up, and drizzle with olive oil. Tear the Taleggio cheese into small pieces (discarding the rind); evenly top the bread with the Taleggio pieces. Sprinkle with one quarter of the Parmesan cheese and as much of the remaining rosemary as you’d like (you may have extra rosemary); season with salt and pepper. Toast in the oven 8 to 10 minutes, or until the cheese has melted.

Make the Taleggio-rosemary toast:
Finish the soup:
5 Finish the soup:

Stir in the beans, Swiss chard leaves and all but a pinch of the remaining Parmesan cheese into the soup; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the Swiss chard leaves has wilted. Season with salt and pepper to taste and remove from heat.

6 Plate your dish:

Divide the soup between 2 bowls. Drizzle with olive oil and the remaining Parmesan cheese. Serve with the Taleggio-rosemary toast on the side. Enjoy!

Plate your dish:
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