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Chard, Fennel, Bean Soup with Clams

by Alisa Furoyama | November 22, 2017


Serves 4 to 6


3 tablespoons olive oil

1 medium yellow onion, peeled and diced

1 medium fennel bulb, cut in half, cored removed and thinly sliced

3 celery stalks, sliced

3 garlic cloves, minced

1/2 teaspoon ground coriander

1 (15-ounce) can white beans, drained and rinsed

2 cups chard, chopped

2 1/2 cups low-sodium chicken stock

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

Juice of 1 lemon

1 pound clams

1/4 cup white wine


  1. Heat a cast iron pan over medium heat. Add the first six ingredients and cook for 5 minutes until vegetables are tender but not brown. 
  1. Add the white beans, chard, chicken stock, salt and black pepper. Bring the liquid to a simmer, cover the pot and cook for 15 minutes until all tender. Remove from heat, add the lemon juice and stir. 
  1. Combine the clams and white wine in a small pot. Cover with a lid and cook on high heat until the clams open. Add the clams with the juice into the soup pot and stir.
  1. Serve the soup hot topped with pesto.



For the pesto

2 tablespoons unsalted and shelled pistachios, finely chopped

1 cup cilantro, finely chopped

1/4 cup finely grated Parmesan

1/2 teaspoon finely grated lemon zest

1/4 cup olive oil


  1. Combine all ingredients in a bowl and mix to form a paste.



Recipe courtesy of Aran Goyoaga

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