2 Tbs olive oil
1 red bell pepper, chopped into 1/2-inch pieces
4 red potatoes, chopped into 1/2-inch pieces
2 cloves garlic, minced
3 cups vegetable broth
1 tsp smoked paprika
1 bunch Swiss chard, stems removed, leaves coarsely torn
1) Smash 3/4 cup beans in a bowl with the back of a fork to form a paste; set aside.
2) Heat oil in a large pot or Dutch oven over medium heat. Add bell pepper and season with salt and pepper, if desired. Cook 5 minutes, or until softened. Add potatoes, and cook 10 minutes, or until tender. Stir in garlic, and cook 2 minutes more.
3) Add broth, smashed and whole beans, and smoked paprika to the pot; bring to a boil. Reduce heat to medium-low and simmer to 12-15 minutes. Add chard and season with salt and pepper, if desired. Simmer 5 minutes, or until chard is wilted.
Review: I don't like soup. But, if I find a recipe with enough chunks in it, I'll make it and decrease the recommended amount of broth. I think it might be a ragout at this point. This was definitely worth the effort. This was savory, hearty and really filling.