Swiss Chard and Bean Soup

Source: Lore Borsoni, Iacopi Farms

Recipe Type: | Seasons: ,

Serves 6


1 bunch leek greens (about 4 inches long)
3-4 sprigs of rosemary (or other fresh herb, such as sage, thyme)
3-4 cloves of garlic (lightly smashed)
3-4 sprigs of Italian parsley
1 pound dried Italian butter, prim manteca or cranberry beans, rinsed and picked over.
12 cups water
6-8 cloves of thinly sliced garlic
½ teaspoon crushed hot red pepper flakes (less or more to you taste)
1 large bunch of coarsley chopped swiss chard (including the stem, may also use other greens such as, kale, escalore)
Extra virgin olive oil
Toasted plain or garlic bread


  1. Place rosemary, garlic and Italian parsley inside a bunch leek greens.  Bind them tightly with kitchen twine to make a bouquet garni.  In a large pot combine beans and bouquet garni.  Add water and bring to a gentle boil.  Reduce the heat and simmer until tender, 2 to 2-½ hours un-soaked).  Add more hot water if needed.


  2. Drain the beans, discard the bouquet garni and reserve the water.  In a large pot, heat oil.  Add garlic until lightly browned.  Add red pepper flakes and cook for approximately 1 minute.  Add water and bring to a simmer.


  3. Stir in swiss chard and cook stirring occasionally until the greens are quite tender, around 15 minutes.  Add the beans and continue to cook for an additional 5 minutes (just enough to warm the beans).  Season with salt.  Serve with a drizzle of olive oil along with bread.  


Farmers Market Ingredients