Rainbow Chard & Kabocha Pumpkin Bean Soup Recipe

Ingredients

• ¼ cup olive oil
• 1 large yellow onion, diced
• 2 stalks celery, thinly sliced
• 6 cloves garlic, finely chopped
• 1 Tbsp. thyme leaves
• 6 whole green cardamom pods, crushed
• 2 tsp. white pepper
• 1 Tbsp. kosher salt
• 1 can whole peeled tomatoes (14.5 oz.)
• 4 cups low-sodium vegetable broth
• 2 cans cannellini beans (15 oz. each), drained
• 1 cup Kabocha pumpkin, cut into ½-inch pieces
• 4 cups chopped rainbow Swiss chard (leaves and stems)