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Chard and White Bean Soup




Source of Recipe


Sunset Magazine


Recipe Introduction


PREP AND COOK TIME: About 40 minutes.
If you're using imported parmesan, such as Parmigiano-Reggiano, add a piece of the rind to the soup in step 2 for extra flavor. While the soup simmers, brush some slices of country bread or levain with olive oil and toast them, to serve with the hot soup.


List of Ingredients




1 bunch Swiss chard (about 1 lb.)
1 T olive oil
1 T minced garlic
1 qt fat-skimmed chicken broth
2 cans (15 oz. each) cannellini beans, drained and rinsed
About 1/2 C fresh-grated parmesan cheese (see above)
Salt and fresh-ground pepper


Recipe



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-qt 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 C parmesan cheese and add salt and pepper to taste. Ladle into bowls; offer more parmesan to add at the table.
MAKES: 2 1/2 quarts; 4 to 6 servings.
Per serving: 196 cal., 26% (50 cal.) from fat; 17 g protein; 5.6 g fat (1.9 g sat.); 19 g carbo (6.8 g fiber); 526 mg sodium; 6.4 mg chol.