Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Bean Soup With Swiss Chard




Source of Recipe


ivillage






Recipe Introduction


Warm up with this excellent soup! Serve it with a crusty warm bread, and enjoy the rich flavor.





List of Ingredients



• 3 tbsp. virgin olive oil
  
• 1 pound yellow onions (about 4 medium)
  
• 2 long ribs celery, with leaves if possible, strings removed, diced
  
• 1 small carrot, diced
  
• 2 cloves garlic, green germ removed, 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 bird's-eye peppers, crushed, or 1/4 to 1/2 teaspoon crushed red pepper flakes
  
• Fine sea salt
  
• 1 medium red onion, sliced paper-thin
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. Add the chard, stir, cover, and cook, until it has softened, about 15 minutes.
   
4. 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.
   






Final Comments


Servings: 8