Ingredients
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8 ounces great northern beans
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3 tablespoons olive oil
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2 -3 carrots, peeled and finely chopped
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1/2 lb red swiss chard, ribs and leaves coarsely chopped
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5 cups vegetable broth
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3 garlic cloves, minced
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1 bay leaf
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3 tablespoons fresh parsley, chopped
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2 large onions, chopped (red & white)
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1 teaspoon fresh coarse ground black pepper
Instructions
- Place the beans in a large pot and cover with water. Let them soak overnight.
- The next day, drain the beans, reserving 2 cups of liquid.
- In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
- Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.