Bean Soup With Swiss Chard

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Bean Soup With Swiss Chard

 

3 tablespoons virgin olive oil

1 pound yellow onions

2 long ribs celery, with leaves if possible, strings removed, diced

1 small carrot, diced

2 cloves garlic, diced

1 1/2 pounds Swiss chard leaves, stems trimmed, rinsed and coarsely chopped

1 pound dried cannellini beans

1/4 cup tomato sauce

2 small dried peppers, crushed or 1/4 to 1/2 teaspoon crushed red pepper flakes

fine sea salt

1 medium red onion, sliced paper thin

 

Begin by preparing the beans. Pick over the beans, removing any pebbles or

other debris. Place the beans in a heavy saucepan and add water to cover by two

inches. Bring to a boil; remove from the heat and let sit, covered for 1 hour.

Drain, return the beans to the saucepan and add fresh water to cover by 3

inches. Bring to a boil over medium high heat, reduce the heat so the beans are

simmering and cook, partially covered until they are al dente, tender but

slightly firm, about 45 minutes. Drain the beans so they do not get overly

soft, reserving the cooking liquid. Heat the oil in a heavy soup pot over

medium heat and add the diced onions, celery, carrot and garlic. Cook,

stirring, onions are golden and translucent and the celery is tender, about 20

minutes. Add the chard, stir, cover and cook, until it has softened, about 15

minutes. Add the beans with their cooking liquid and enough water just to cover

the vegetables. Add the tomato sauce and peppers and

stir. Season lightly with salt, cover and bring to a boil, raising the heat if

necessary. Reduce the heat so the liquid is boiling gently and cook, partially

covered until the vegetables are soft but the beans aren't mushy, about 45

minutes. Adjust the seasoning and serve with the red onion slices alongside for

dinners to add to the steaming soup if they prefer. Serves 8.

 

 

 

 

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