Tuscan Bean And Swiss Chard Soup
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
33
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Onion (chopped)4 cups
Chicken Stock (>)4 cups
Water1 tsp
Black Pepper1 tsp
SaltDirections:
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)
2
Drain in a colander
3
Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes
4
Transfer pancetta with a slotted spoon to paper towels to drain
5
Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes
6
Add garlic and cook, stirring, 1 minute
7
Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour
8
Discard cheese rind and bay leaf
9
Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes
10
Season soup with salt and pepper
11
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)
12
Drain in a colander
13
Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes
14
Transfer pancetta with a slotted spoon to paper towels to drain
15
Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes
16
Add garlic and cook, stirring, 1 minute
17
Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour
18
Discard cheese rind and bay leaf
19
Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes
20
Season soup with salt and pepper