Chard and White Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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While the soup simmers, brush some slices of country bread or levain with olive oil and toast them, to serve with the hot soup. Ingredients:
1 bunch swiss chard (about 1 lb.) |
1 tablespoon olive oil |
1 tablespoon minced garlic |
1 quart fat-skimmed chicken broth |
2 cans (15 oz. each) cannellini beans, drained and rinsed |
about 1/2 cup fresh-grated parmesan cheese (see notes) |
salt and fresh-ground pepper |
Directions:
1. Rinse chard well and trim off and discard discolored stem ends; tear leaves from stems. Thinly slice stems crosswise; cut leaves into 1-inch pieces.
2. Pour oil into a 4- to 5-quart pan over medium heat. Add chard stems and garlic; stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water (see notes). Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.
3. Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2 cup parmesan cheese and add salt and pepper to taste. Ladle into bowls; offer more parmesan to add at the table.
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