Tuscan Bean and Swiss Chard Soup |
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Prep Time: 60 Minutes Cook Time: 780 Minutes |
Ready In: 840 Minutes Servings: 4 |
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The pancetta and cheese rind give this soup a rich, almost creamy flavor. We removed the stems from the Swiss chard, but if you don't want to waste them, feel free to put them in the soup as well: Once the leaves are sliced, chop the stems and add them to the soup along with the leaves. Ingredients:
1 lb dried white beans such as great northern, cannellini, or navy (2 cups), picked over and rinsed |
1/4 lb sliced pancetta, chopped |
2 tablespoons olive oil |
1 large onion, chopped |
1 fennel bulb (sometimes called anise), stalks discarded and bulb chopped |
4 garlic cloves, finely chopped |
4 cups >chicken stock or low-sodium chicken broth (32 fl oz) |
4 cups water |
1 (3- by 2-inch) piece parmigiano-reggiano rind |
1 turkish or 1/2 california bay leaf |
1/4 teaspoon black pepper |
1/2 lb swiss chard (preferably red or rainbow), stems discarded and leaves halved lengthwise, then thinly sliced crosswise |
1 teaspoon salt |
Directions:
1. Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
2. Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
3. Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and bay leaf.
4. Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season soup with salt and pepper.
5. Cooks' notes: ·Beans can be soaked up to 12 hours. ·To quick-soak beans: Cover beans with cold water by 2 inches in a 5- to 6-quart pot and bring to a boil, uncovered. Boil beans, uncovered, 2 minutes, then remove from heat and let stand, uncovered, 1 hour. ·Soup is best when made 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water.
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