Makes 4-6 servings
2 tablespoons avocado oil
1 yellow onion, diced
2 carrots, optionally peeled and diced
3 stalks celery, diced
2 medium parsnips, peeled and diced
1 bunch Swiss chard, leaves and stems separated - leaves chopped into bite size pieces and stems chopped small
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1 28-ounce can crushed tomatoes
6 cups chicken bone broth
1 14-ounce can kidney beans
1 14-ounce can great northern or cannellini beans
Lemon juice to taste
1. Heat oil in a large soup pot over medium-high heat. Add onion, carrots, celery, parsnips, Swiss chard stems, and a generous pinch of salt. Cook 5 minutes.
2. Add garlic, oregano, thyme, basil, and bay leaf. Sauté 30 seconds. Add crushed tomatoes and stir up any stuck bits from the bottom of the can. Add bone broth and ½ teaspoon salt, and bring to a simmer. Cook 5 minutes.
3. Add beans and chard leaves and cook an additional 5 minutes. Stir in lemon juice to taste and adjust salt as needed.