Moroccan · Soup
Tetouan Chard & White Bean Soup
A comforting northern soup of white beans and shredded chard simmered with garlic, cumin and a little tomato until thick and stew-like. From Tetouan's home kitchens, it's humble, nourishing winter food that leans on the pantry and a bunch of greens.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 4
- Level
- Easy
Ingredients
- 250 g white beans, soaked overnight
- 1 large bunch chard, shredded
- 1 onion, chopped
- 4 garlic cloves, crushed
- 2 tomatoes, grated
- 1 tsp cumin
- 1 tsp paprika
- 4 tbsp olive oil
- 1 tbsp chopped coriander
- Juice of 1/2 lemon
- Salt and pepper
Method
- 1
Cook the beans
Simmer the soaked beans in fresh water until nearly tender, about 45 minutes.
- 2
Start the base
Meanwhile soften the onion and garlic in oil, add the tomato, cumin and paprika, and cook to a thick sauce.
- 3
Combine
Add the base to the beans with their liquid and simmer 10 minutes.
- 4
Add chard
Stir in the shredded chard and cook 10 minutes until soft.
- 5
Season
Season well and add the lemon juice.
- 6
Serve
Finish with coriander and a swirl of olive oil, with bread alongside.
Chef's tips
- Use the chard stalks too — chop them small and add with the beans.
- Mash a few beans against the pot to thicken the broth naturally.
- Spinach or kale can stand in for chard.
Frequently asked questions
Canned beans to save time?
Yes — use two drained cans and skip the soaking, adding them with the tomato base. The soup comes together in about 25 minutes.
Is it a main or a starter?
Thick with beans and greens, it's a satisfying light main with bread, though a smaller bowl works as a starter.