 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
Soak and rest times are not calculated into prep or cook times. Ingredients:
1 lb dry northern white beans |
2 onions, diced |
6 carrots, diced |
1 -3 tablespoon olive oil |
4 stalks celery, diced |
1 bunch swiss chard |
4 cloves garlic, minced |
5 tomatoes, diced |
6 cups chicken stock |
1 loaf italian bread, 1 inch cubes |
salt and pepper, to taste |
1/2 bunch fresh parsley, minced |
1 cup shredded parmesan cheese |
Directions:
1. Cover beans with water and soak overnight.
2. Drain, add fresh water to cover, and simmer until done.
3. In a medium sized soup pot, saute onions and carrots in olive oil for 3 minutes.
4. Add celery, chard and garlic and saute 10 minutes.
5. Add tomatoes and beans and enough chicken stock to cover.
6. Bring to a boil, then reduce heat and simmer one hour.
7. Stir in bread cubes, salt and pepper, parsley and cheese.
8. Let rest on stovetop for 2 to 4 hours.
9. Longer is better.
10. Reheat prior to serving.
11. Top each bowl with some shredded Parmesan cheese.
|
|