“A great use for extra swiss chard from the garden. Early in the season I do not have enough basil so I use frozen pesto sauce from the year before as a substitute. ”
- 1 cup dried navy beans (soak overnight)
- 2 tablespoons olive oil
- 1 large yellow or sweet onion, chopped
- 3 large carrots, chopped
- 1 small bunch swiss chard, thick stems removed, julienned
- 12 cups chicken broth
- 2 cups chopped tomatoes
- 6 tablespoons fresh basil*
- 6 cloves garlic, minced*
- fresh pepper
- parmesan cheese, grated
- *substitute 3 tablespoons prepared pesto sauce if you do not have enough fresh basil in the garden yet.
- Soak the beans in cold water overnight. Drain.
- Partially precook white beans until tender-firm (you can do this in the soup but it takes a long time to cook the soup).
- In large pot over medium heat, warm oil. Add onion and saute, stirring occasionally, until softened, about 5 minutes. Add carrots and saute for 3 minutes. Add swiss chard and saute until wilted, about 3 more minutes. Add stock, beans, tomatoes, basil and garlic and simmer until beans are tender. Remove from heat.
- Puree soup in blender or with hand blender leaving some texture. Add salt & pepper to taste.
- Ladle soup into bowls and garnish with parmesan cheese.
Yield: 8-10 servings