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Hearty white bean soup
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| Flavorful tender beans start with a soak in salty water overnite Ingredients: | |
| Salt | |
| pepper | |
| 1 pound (2 1/2 cups) | dried cannellini beans, picked over and rinsed |
| 6 slices | bacon, chopped fine |
| 1 pound | Swiss chard, stems chopped, leaves sliced, 1/2 inch thick |
| 1 | onion, chopped |
| 2 | celery ribs, cut into 1/2 inch pieces |
| 2 carotts, peeled and cut into 1/2 inch pieces | |
| 8 | garlic cloves, minced |
| 4 cups | chicken broth |
| 2 | bay leaves |
| 1 spring fresh rosemary | |
| 1 (14-5 oz) can | diced tomatoes |
Instructions :
1- dissolve 3 tbs salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
2- adjust oven rack to lower middle position and heat oven to 250 degrees. Cook bacon in Dutch oven over medium heat until crispy, 6-8 minutes. Using slotted spoon, transfer bacon to paper towel- lined plate. Pour off all but 1 tbs. fat from pot.
3- return now -empty pot to medium heat and add Swiss chard stems, onion, celery, and carotts. Cook, stirring occasionally until vegetables are softened and lightly browned, 10-12 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in broth, 3 cups water,bay leaves , rosemary sprig, and soaked beans. Increase heat to high and bring to boil. Cover pot, transfer to oven, and cook until beans are almost tender ( very center of beans will still be firm.) 45 minutes to 1 hour.
4- remove pot from oven and stir in Swiss chard leaves and tomatoes and their juice. Cover pot,return to oven, and continue to cook until beans are fully tender, 30-40 minutes.discard bay leaves and rosemary sprig. Season with salt and pepper to taste. Stir in reserved bacon. Serve
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