Chard, White Bean, and Potato Soup

• 2 15-oz. cans cannellini or navy beans, rinsed and drained
• 2 Tbs. olive oil
• 1 large red bell pepper, chopped into 1/2-inch pieces (1 1/4 cups
• 1 small onion, quartered and thinly sliced (1 cup)
• 4 medium new potatoes (1 1/4 lb.), sliced into 1-inch-thick half-moons
• 2 cloves garlic, minced (2 tsp.)
• 4 cups low-sodium vegetable broth
• 18 tsp. ground nutmeg
• 10 cups stemmed Swiss chard leaves, coarsely torn

1. Smash 3/4 cup beans in bowl with back of fork to form paste; set aside.
2. Heat oil in large pot or Dutch oven over medium heat.
3. Add bell pepper and onion, and season with salt and pepper, if desired.
4. Cook 5 minutes, or until softened.
5. Add potatoes, and cook 10 minutes, or until tender.
6. Stir in garlic, and cook 2 minutes more.
7. Add broth, 1 cup water, smashed and whole beans, and nutmeg to pot; bring to a boil.
8. Reduce heat to medium-low, and simmer 12 to 15 minutes.
9. Add chard, and season with salt and pepper, if desired.
10. Simmer 5 minutes, or until chard is wilted.

navy beans, olive oil, red bell pepper, onion, potatoes, garlic, lowsodium, ground nutmeg, chard

Taken from www.vegetariantimes.com/recipe/chard-white-bean-and-potato-soup/ (may not work)