White Bean-Chard Soup with Rosemary Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Enjoy half of this comforting soup now, and freeze the other half for a quick meal on a busy day. For best results, prepare the croutons shortly before serving. Ingredients:
1 pound dried great northern beans |
2 tablespoons olive oil |
2 cups chopped onion |
3/4 cup chopped carrot (about 2 medium) |
6 garlic cloves, thinly sliced |
1 cup dry white wine |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper |
1 rosemary sprig |
6 cups water |
4 (14-ounce) cans fat-free, less-sodium chicken broth |
6 cups coarsely chopped swiss chard (about 2 bunches) |
2 tablespoons olive oil |
4 ounces sourdough bread, cut into 1-inch cubes |
1 tablespoon chopped fresh rosemary |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. To prepare the soup, sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans; set aside.
2. Heat 2 tablespoons oil in Dutch oven over medium heat. Add onion and carrot; cook 8 minutes, stirring frequently. Add garlic; cook 1 minute, stirring frequently. Increase heat to medium-high. Add wine; cook until liquid is reduced to 1/2 cup (about 5 minutes). Add salt, pepper, and rosemary sprig; cook 30 seconds, stirring constantly. Stir in beans, 6 cups water, and broth; bring to a boil. Reduce heat; simmer 1 hour and 30 minutes or until beans are tender, stirring occasionally. Add chard; cook 15 minutes or until chard is tender. Discard rosemary sprig.
3. Preheat oven to 400°.
4. To prepare croutons, combine 2 tablespoons oil and bread; toss to coat. Add chopped rosemary; toss to combine. Arrange bread in a single layer on a baking sheet. Bake at 400° for 10 minutes or until golden, turning once. Ladle about 1 1/2 cups soup into each of 8 bowls; divide croutons evenly among bowls. Sprinkle each serving with 1 tablespoon cheese.
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