Ingredients

• 1 tablespoon olive oil
• 2 shallots, diced
• 4 cloves garlic, minced
• 1 cup chopped celery
• 1 cup sliced carrots
• 2 teaspoons kosher salt
• 1 teaspoon fresh thyme
• ½ teaspoon red pepper flakes
• zest from one lemon
• 1 bay leaf
• 3 cups veg broth
• 2 cans white beans, drained and rinsed
• ¾ cup heavy cream
• 3 cups (1 bunch swiss chard), destemmed and chopped
• 1 tablespoon freshly squeezed lemon juice
• optional – chopped fresh basil and chives for topping

Directions

1. 1. Heat a large pot over medium-high heat. Add the olive oil and once it is hot, add the shallots and allow them to sauté for 3 to 4 minutes or until translucent, stirring occasionally.
   2. Add the garlic and sauté for 30 seconds.
   3. Add the carrots and celery and sauté for 4 minutes, stirring occasionally.
   4. Add the salt, thyme, red pepper flakes, and lemon zest. Stir continuously for 30 seconds.
   5. Add a splash of the vegetable stock to deglaze the bottom of the pot, then add the bay leaf, remaining vegetable stock, white beans, and heavy cream. Stir to combine.
   6. Turn the heat up to high and bring the soup to a low boil. Reduce heat and allow the soup to simmer for 15 minutes.
   7. Using the back of a ladle or large spoon crush the soup down to break some of the beans, about 15 to 20 times. This will thicken the soup.
   8. Add the chard and cook for 3 to 4 minutes or until bright green and slightly wilted.
   9. Remove the soup from the heat and stir in the lemon juice. Top with optional fresh herbs.
   10. Serve immediately or store in the refrigerator for up to five days.