Monday, November 5, 2007
Chard + Cannellini Beans
This is a favorite soup from my childhood. My mom used to make it with Escarole but I like the heartiness of the chard stems. They give the soup an textural dimension that I think it needs.
This is easy makes great leftovers.
Chard + Cannellini Bean Soup
1 Medium Onion chopped
6 Cloves of Garlic smashed
1 Bunch of Chard roughly chopped
1 can Cannellini's
4 cups vegetable or chicken broth
Sautee onions, in a soup pot, over medium heat until soft. Add the garlic and cook until fragrant about 1 minute. Place all the chard into the pot and cook until wilted. Add the beans and broth and simmer for 20 minutes. Season with s&p.
I like to serve this with leek galettes and baby greens lightly dressed. I'll post the galettes later this week.