White Bean Soup With Red Swiss Chard

Recipe Ingredients

1 cup	160g / 5.6oz	Great Northern beans
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Onions - coarsely chopped (large)
2		Carrots - peeled, and
		Coarsely chopped
1/2 lb	227g / 8oz	Red Swiss chard, ribs and leaves - coarsely chopped
5 cups	1185ml	Chicken stock
2 cups	320g / 11oz	Bean soaking water
3		Garlic cloves - minced
1		Bay leaf
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Finely-ground black pepper
3 tablespoons	45ml	Finely-chopped parsley
		Garnish
1/4 cup	36g / 1.3oz	Finely-chopped parsley
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese

Recipe Instructions

Soak beans overnight in cold water to generously cover; or do a quick soak by bringing beans to boil in water to cover, boiling 2 minutes, covering, and letting stand 1 hour. Drain beans, reserving 2 cups soaking liquid.

In a 6-quart soup pot, heat oil, add onions, and saute over low heat about 5 minutes, stirring occasionally. Add carrots and saute another 3 minutes. Reserve 2 tablespoons of chopped Swiss chard ribs and add remaining Swiss chard to soup pot. Cook about 3 minutes, or until wilted.

Add chicken stock, reserved bean soaking liquid, beans, garlic, and bay leaf. Partially cover, and simmer about 1 hour, until beans are tender. Remove bay leaf.

Steam reserved Swiss chard ribs for 2 minutes in a pan of boiling water fitted with a steamer rack, or in a steamer. Remove and rinse with cold water to stop cooking process. Reserve for garnish.

Puree half the soup through a food mill or a food processor fitted with the steel blade; return pureed soup to pot containing remainder of soup. Stir in salt, pepper, and parsley. Taste for seasoning.

Serve soup garnished with Swiss chard ribs, parsley, and Parmesan cheese.

This recipe yields 6 to 8 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Diane Worthington, The Cuisine Of California - From the TV FOOD NETWORK - (Show # CL-9112 broadcast 04-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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