White Bean Soup with Swiss Chard, Butternut Squash, and Farro

White Bean Soup with Swiss Chard, Butternut Squash, and Farro

Course: Soups & Stews
Bean type: Kidney Bean, White bean
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  • 1 cup dry white kidney or cannellini beans sorted
  • As needed water
  • 1 bunch Swiss chard green
  • 1 cup leek sliced thinly, white part
  • 1 tablespoon garlic minced
  • ½ cup farro
  • 2 quarts vegetable broth or water
  • 2 tablespoons kosher salt
  • ½ teaspoon fresh ground pepper
  • 1 bouquet garnis: parsley stems bay leaf, thyme sprig wrapped in leek leaf with twine
  • 2 cups butternut squash peeled, small dice
  • 1 tablespoon lemon juice
  • ¼ cup extra virgin olive oil


  • Soak beans overnight, refrigerated. Drain.
  • Strip the Swiss chard leaves from their stems and chop the stems into ½-inch pieces.
  • Roll up the leaves and slice into ¼-inch strips.
  • Place the chard stems, beans, leeks, garlic, farro, broth, salt, pepper, and bouquet garnis in a pressure cooker, crock pot or heavy bottom soup pot.
  • Bring to a simmer, and gently cook on low, covered, until the beans are slightly underdone and the farro is fully cooked. The time will vary: pressure cooker will take about 15 minutes, and stovetop will take about 45 minutes.
  • Remove the bouquet garni.
  • Add the butternut squash and the chard leaves and cook until beans, squash and leaves are fully tender, about 10 more minutes on stovetop, and 5 more minutes for pressure cooker.
  • Stir in lemon juice, and adjust seasoning to taste.
  • To serve, garnish bowls of soup with extra virgin olive oil.


Recipe developed by the Culinary Institute of America.