Best 4 Spinach Egg Soup Made With Swiss Chard Recipes

Spinach egg soup is a simple and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover spinach and eggs. This soup is made with a few simple ingredients, and it can be easily customized to your liking. For example, you can add other vegetables, such as swiss chard, kale, or carrots. You can also add different seasonings, such as garlic, onion, or pepper. No matter how you choose to make it, spinach egg soup is sure to be a hit with your family.

Let's cook with our recipes!

SWISS CHARD BAKED EGGS

Swiss Chard Baked Eggs image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Unsalted butter, for the dish
2 large bunches Swiss chard
1/4 cup extra-virgin olive oil
1 large shallot, sliced
Kosher salt and finely ground black pepper
6 large eggs
1/2 cup Greek yogurt
1 teaspoon fresh lime juice (from about 1/2 lime)
1/4 teaspoon crushed red pepper flakes
Crusty bread, for serving

Steps:

Preheat the oven to 400 degrees F. Butter a 3-quart baking dish.
Remove the stems from the chard leaves and chop the stems. Heat the oil in a large skillet over medium heat and saute the stems, shallot, 1 teaspoon salt and a couple turns of black pepper until the shallot is golden, about 8 minutes. Stir in the chard leaves and cook, turning with tongs, until the leaves are wilted, about 4 minutes.
Transfer the chard to the prepared baking dish and make 6 shallow wells in the leaves. Crack an egg into each well and sprinkle the eggs with salt and black pepper. Bake, rotating the dish as needed for even cooking, until the egg whites are set but the yolks are still runny, 10 to 12 minutes.
Stir together the yogurt and lime juice in a small bowl; season with salt and black pepper. Top the eggs with dollops of the yogurt and sprinkle with the red pepper flakes. Serve with bread on the side.

SWISS CHARD BEAN SOUP

Swiss Chard Bean Soup image

This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

1 medium carrot, coarsely chopped
1 small zucchini, coarsely chopped
1 small yellow summer squash, coarsely chopped
1 small red onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
4 cups chopped Swiss chard
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

SWISS CHARD SOUP

Swiss Chard Soup image

Make and share this Swiss Chard Soup recipe from Food.com.

Provided by Barb in WNY

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
2 cups swiss chard, coarsely chopped
1 cup onion, chopped
4 cups vegetable stock
1 cup cannellini beans, canned
1 tablespoon fresh lemon juice

Steps:

In a 3-quart saucepan, heat the oil over medium-high heat.
Add the swiss chard and onion, stirring until softened.
Add the broth, cannellini beans, and lemon juice.
Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.

Nutrition Facts : Calories 95.3, Fat 4.7, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 10.8, Fiber 2.5, Sugar 1.4, Protein 3.4

SWISS CHARD (OR SPINACH) PIE

Swiss Chard (Or Spinach) Pie image

Got this recipe in my vegetable co-op box. I'm sure you could sub. spinach for the swiss chard. It turns out great!

Provided by WI Cheesehead

Categories Savory Pies

Time 45m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 8

Ingredients

1 onion, chopped
1 garlic clove, minced
2 tablespoons oil
1 bunch swiss chard (or spinach)
6 eggs
1 cup shredded cheese
1 teaspoon salt
2 pie crusts

Steps:

Heat oven to 400°.
Brown onion and garlic in oil.
Trim and chop chard, add to pan and cook down until wilted.
Beat eggs in a bowl; mix in cheese, salt and chard mixture.
Pour into pie crusts; bake until knife inserted into center comes out clean, 30-40 minute.

Nutrition Facts : Calories 154.7, Fat 10.5, SaturatedFat 3.6, Cholesterol 83.8, Sodium 393.1, Carbohydrate 10.2, Fiber 0.6, Sugar 1.4, Protein 5

Tips:

Use fresh, tender spinach or Swiss chard. Wilted or old leaves will not taste as good and may be tough.
Wash the greens thoroughly to remove any dirt or grit.
Chop the greens coarsely. This will help them cook evenly.
Use a good quality vegetable broth. This will add flavor to the soup.
Season the soup to taste. Add salt, pepper, and other spices as desired.
Serve the soup immediately. It is best when it is hot and fresh.

Conclusion:

Spinach egg soup is a delicious and nutritious soup that is perfect for a quick and easy meal. It is also a great way to use up leftover spinach or Swiss chard. This soup is packed with vitamins and minerals, and it is also a good source of protein. It is a delicious and healthy soup that is perfect for any occasion.