White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites. This casual assembly of store-bought polenta, white beans, and silky chard make a quick and filling meal that's easy to pull together on even the busiest of I prefer my greens to still have a bit of texture and I often pull them from the heat before they become extremely soft. I like to use chard and collards. This hearty vegetable soup will warm you up from the inside out.

This is a nice, healthy, pleasantly spicy and warming stew like soup. This can also be done in a crock pot but will take all day. Brimming with italian sausage, Swiss chard and northern beans, this hearty soup is the perfect cool-weather dish. You can cook White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites using 20 ingredients and 12 steps. Here is how you achieve that.

Ingredients of White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites

It's 1 Cup of Small White beans soaked for 2 hours.
Prepare 3 tablespoons of coconut oil.
You need 1 of medium onion, finely chopped.
It's 3 of Small Red chillies, finely chopped with their seeds.
Prepare 1 Tablespoon of dried mixed herbs.
It's 4 Cups of Green Swiss Chard (Spinach), vein removed and chopped.
You need 2 of Jam tomatoes, sliced.
Prepare 2 Cubes of vegetable stock.
It's 500 ml of hot water.
It's 3 tablespoons of oat bran.
You need 3 tablespoons of ground egusi.
It's 1 teaspoon of dried garlic flakes.
It's 1/2 Cup of polenta.
It's 2 Cups of boiled water.
You need Pinch of salt.
It's 1 teaspoon of butter.
It's 3 tablespoons of mixed seeds.
It's 1/2 teaspoon of herbal salt.
Prepare 1 Tablespoon of coconut oil.
Prepare 2 Cloves of fresh garlic finely chopped.

This recipe calls for italian sausage, swiss chard, northern beans and more. Serve immediately with mini cornbread muffins, if desired. Cannellini beans and Swiss chard combine in this healthy and simple white bean soup recipe. It's low-fat, vegetarian and vegan, and the Swiss chard makes it very nourishing.

White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites step by step

Method for the soup: Boil the beans in a pot with 2 cups of boiling water. Put the lid on, boil until the water dried out. Add another cup of boiling water and boil again until the water dried out..
Reduce the heat to medium and add to the beans the coconut oil, onion, chillies and 2 cloves fresh garlic. Sauté for 15 minutes..
Add the mixed herbs and Swiss chard. Cook for another 15 minutes..
Dilute the one vegetable stock cube in 500ml hot water and add this to the pot. Add the sliced tomatoes. Reduce heat to low. Simmer for 15 minutes..
Add the second vegetable stock cube directly to the pot - no need to dilute. Add the egusi powder and garlic flakes. Simmer for another 15 minutes and switch the stove off. The soup is ready..
Method for the Polenta bites: Add the boiled water to a pot on low heat. Add salt and polenta, whisking to avoid lumps..
Add butter and let it cook for 20 minutes with the lid on..
Pour the polenta into a container and let it cool off completely. It will harden..
Add seeds and herbal salt into a bowl..
Slice polenta into cubes and rub the cubes in the seeds and salt mixture..
Heat the coconut oil on high and fry the polenta until seeds are golden brown..
Serve soup in a bowl and add Polenta bites on top..

It can also be made gluten-free by substituting gluten-free pasta or orzo. Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Wash beef and cut into bite-size cubes. This hearty and delicious White Bean and Kale Soup is perfect for a winter's evening, served with polenta rounds topped with creamy goat cheese - so What makes this White Bean and Kale Soup healthy?