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- Bean and Swiss Chard Soup
- (Zuppa di Fagioli e Bietole)
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- Ingredients:
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1 lb dried white beans such as Great Northern, cannellini, or navy (2 cups), picked over and rinsed
1/4 lb sliced pancetta, chopped
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 fennel bulb (sometimes called anise), stalks discarded and bulb chopped
4 garlic cloves, finely chopped
4 cups chicken stock or broth
4 cups water
One (3 by 2-inch) piece Parmigiano-Reggiano cheese rind
1 Turkish or 1/2 California bay leaf
1/4 teaspoon black pepper
1/2 lb Swiss chard (preferably red or rainbow), stems discarded and leaves halved lengthwise, then thinly sliced crosswise
1 teaspoon salt
Directions:
Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak.*
Drain in a colander.
Cook pancetta in olive oil in a wide 6 to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes.
Transfer pancetta with a slotted spoon to paper towels to drain.
Cook onion and fennel in olive oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes.
Add garlic and cook, stirring, 1 minute.
Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour.
Discard cheese rind and bay leaf.
Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes.
Season soup with salt and pepper. Makes 4 to 6 main-course servings
Notes: Beans can be soaked up to 12 hours. ·To quick-soak beans: Cover beans with cold water by 2 inches in a 5 to 6-quart pot and bring to a boil, uncovered.
Boil beans, uncovered, 2 minutes, then remove from heat and let stand, uncovered, 1 hour.
Soup is best when made 1 day ahead (to give flavors time to develop).
Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water.
That's it!
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