Swiss Chard and Bean Soup
Source: Lore Borsoni, Iacopi Farms
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
- 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.
- 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.
- 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.