Bean and Greens Soup

[Guest guest]

Bean and Greens Soup

 

1/2 lb. dried Great Northern beans

water as needed

olive oil as needed

1 onion, chopped

2 small carrots, diced

1 celery stalk, diced

4 cups shredded kale (1 small bunch)

1 boiling potato, diced

2 cups chopped Swiss chard bunch (1 small bunch

1 large tomato, diced

2 garlic cloves, minced

2 teaspoon minced fresh rosemary leaves

1 tablespoon minced parsley

1 teaspoon fresh thyme leaves

salt to taste

freshly ground black pepper to taste

1 cup freshly-grated Parmesan cheese

 

Place beans in large saucepan with enough cold water to cover. Let stand at room

temperature overnight.

Drain beans and return to saucepan. Add enough water to cover and bring to a

boil over high heat. Reduce heat and simmer until tender, 1 hour 30 minutes,

reserving liquid. Transfer half of beans to food processor or blender and puree.

Reserve remaining whole beans.

Heat 1/4 cup oil in large pot over medium-high heat. Add onion, carrots and

celery and saute 5 minutes. Stir in kale, potato, pureed beans and enough

reserved bean cooking liquid and water to make 6 cups. Heat over medium heat and

simmer for about 30 minutes until vegetables are tender.

Add chard, tomato, garlic, rosemary, parsley, thyme and salt and pepper to

taste. Simmer until chard is tender and flavors are well blended, at least 1

hour, adding additional bean liquid if soup is too thick. (Soup should be quite

thick.)

Stir in reserved whole beans and simmer until heated through, 5 to 10 minutes.

(Can be cooled and refrigerated overnight.) Ladle into heated soup bowls and

sprinkle with Parmesan cheese. Top each bowl of soup with spoonful of olive oil,

if desired.