White Bean and Swiss Chard Soup

Ingredients:

• 4 tbsp. l. olive oil
• 1 large onion, diced
• 3 stalks celery, diced
• 2 x 430g cans of rinsed white beans
• 4 cups lightly salted chicken broth
• 1 can (340g) of canned roasted red peppers, drained and coarsely chopped
• 5 cloves garlic (4 minced; 1 whole)
• 1/4 cup chopped fresh cilantro
• 1 bunch Swiss chard, leaves coarsely chopped
• 4 thick slices sourdough bread
• Lemon wedges for serving (optional)

Preparation:

1. In a medium saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the onion, celery, and 1.5 teaspoons of salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a boil, and simmer for 15 minutes.
2. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic, and cilantro and cook until the garlic is soft, about 2 minutes. Then stir in the chard, cover, and cook until completely wilted, 1 to 2 minutes. Transfer the contents of the skillet to the saucepan and cook until heated through, about 5 minutes. Season with salt and pepper.
3. Toast the bread, then rub it with a clove of garlic. Serve the soup with bread and lemon wedges (optional).