White Bean and Chard Soup with Spiralized Celery Root

gluten freeveganvegetarian
White Bean and Chard Soup with Spiralized Celery Root

White Bean and Chard Soup with Spiralized Celery Root

Ahhhhh, soup season.

I haven’t posted many soups this winter, so I’m excited to share a classic soup with a little Inspiralized twist: white bean and chard soup (with spiralized celeriac, or, celery root.)

Another one-pan wonder, this soup is so flavorful, but requires minimal ingredients. The white beans offer a vegan protein source, so I made this dish with vegetable broth and made the Parmesan optional, but if you want a more robust, savory soup, I really recommend chicken broth.

White Bean and Chard Soup with Spiralized Celery Root

Swiss chard is a great leafy green to pack in in the wintertime, especially if you’re overdoing it with the kale. (I’m totally guilty of that!) It’s a great source of Vitamin K, A, and C – perfect for immunity boosting!

I love the taste of celery, so I used diced celery AND spiralized celery root, but if you’re sensitive to the taste, omit the diced celery in the beginning and just use spiralized celeriac (that’s the real star of this dish, afterall.)

Hope everyone had a great weekend – and if you watched the Super Bowl, what a nail-biter, right? Those last 30 minutes were crazy! I’m happy for all the Patriots players and fans, what an incredible game and what an accomplishment, especially for Tom Brady!

White Bean and Chard Soup with Spiralized Celery Root

Lu’s gone this week, so I plan on eating super clean (it’s so much easier when you can just cook exactly what you want and not think about someone else’s cravings/preferences/etc), starting Santa Clarita Diet, and crushing my weekly work goals.

Happy Monday, hope everyone makes it a productive, healthy week!

Watch our video to learn how to spiralize a celery root using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

White Bean and Chard Soup with Spiralized Celery Root

Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • ¾ cup diced white onion
  • 2 carrots peeled, diced
  • 2 celery ribs diced
  • 2 large garlic cloves minced
  • ¼ red pepper flakes or more
  • salt and pepper
  • 6 cups vegetable broth low sodium (or chicken broth)
  • thyme leaves from 4 sprigs of thyme
  • 1 small celeriac peeled, Blade D, noodles trimmed
  • 1 14.5 oz can white beans drained, rinsed
  • 6 cups chopped winter chard
  • optional if not vegan: 4-6 tablespoons grated parmesan cheese to garnish

Instructions

  • Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the onions, carrots, and celery. Let cook for 5 minutes or until soft, then add in the garlic, cook 30 seconds until fragrant. Season with red pepper flakes, salt and pepper and add in the vegetable (or chicken) broth.
  • Add in the thyme and bring to a boil. Once boiling, reduce heat to a medium-low simmer and add the celeriac noodles, beans, and chard. Cook for 5-7 minutes or until celeriac noodles are cooked to your preference.
  • Ladle soup into four to six bowls and top each with about a tablespoon of grated parmesan cheese, if using.

Notes

Per serving (1 out of 4 to 6) - calories: 188g, fat: 5g, saturated fat: 1g, carbs: 30g, fiber: 9g, sugars: 6g, protein: 9g, sodium: 1765mg

White Bean and Chard Soup with Spiralized Celery Root

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12 comments

Allison says:
Non-recipe-related, but "The Santa Clarita Diet" is great! Really hokey and over the top, but in an enjoyable way. Haha. I ended up watching the whole series this weekend!
Roxanne Mordh says:
Ali this looks delicious, but I have a question and it's not about this recipe. When, if you know is the inspiralizer going on sale again, I want to buy this new one for my niece. Thank you!
Ali Maffucci says:
It is currently on sale for $39.95! Inspiralized.com/shop
Roxanne Mordh says:
Thank you!
Lynne says:
Ali, I am on Weight Watchers, its not a diet, its a journey, and unlike other diets, it WORKS....diets are fine, but when you go off them, all the weight comes back on. I am using your recipes on my journey and am losing weight weekly, and I am not giving up any foods, just counting points and cutting portions, this is something I can remain on the rest of my life.....and without taboo foods. good luck with whatever you decide to do, I love your videos and recipes.
Ali Maffucci says:
Lynne, I think you misread the post - the Santa Clarita Diet is a TV show, not an actual diet. Thanks!
Hillary Gras says:
I watched epsiode 1 the other night... too out there for me! haha! Soup looks awesome! This will make it tough now.. make another batch of the fideos soup or this!! Tough choices.... :)
Seve says:
Way too high in sodium! You also need to be specific about serving size-i.e. 1.5 cups etc.
Debbie says:
I made soup but lowered the sodium by using really low sodium broth!!! Ali, would love to know if I can freeze, though!! Love you and Inspiralizer!!!!
Barbara says:
how does this freeze? I have swiss chard in the fridge from my csa box, but nobody will eat this but me.
Janelle says:
We all have a horrible cold this week so I can't wait to make this nice warm soup to help get us healthy again! Yum!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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