Best Tuscan Chard And Cannellini Bean Soup Recipes

Tuscan Swiss Chard and Beans Soup image

Provided by 2 sisters recipes

Time 25m

Number Of Ingredients 13

2 bunches of Swiss Chard
1/4 cup extra virgin olive oil
4 garlic cloves - sliced
1/8 tsp. crushed red pepper flakes
2 cans (15-ounce) cannellini beans or great northern beans - rinsed, drained
1 + 1/2 tsp. salt
1/8 tsp. garlic powder
dash of dried oregano
2 cups of water
2 cups vegetable broth
1 ripe tomato- chopped
fresh cracked black pepper to taste
Optional: 1 Parmigiano-Reggiano rind

Steps:

Thinly chop the Swiss Chard and submerge into a large pot of cold water, rinse under running water as needed, and transfer to a colander to drain. Do the same with the second bunch. Set aside.
In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 2 minutes to soften. Turn off the heat. (have the lid to the pot nearby)
Toss in the wet Swiss Chard and cover with the lid. Turn back on the heat, on medium heat. Allow the chard to saute and simmer for about 5 minutes. Stirring occasionally. The liquid on the bottom with be watery and that's good. Add salt, garlic powder, and dried oregano.
Add the beans. Cover again with the lid, and allow the beans to saute with the chard for 2 minutes. Add an additional tablespoon of extra virgin olive oil to the chard and beans.
Pour in the water and vegetable broth and bring to a low simmer. Then toss in the chopped tomato.
Cover with lid and simmer the soup for 8 minutes more. Turn off the soup. Here is where you can drop 1 rind of Parmigiano-Reggiano into the soup. Leave it in the soup for 10 minutes. It will slowly melt and give more flavor to this soup. Then fish it out and discard before serving.
Taste and season with black pepper to taste. Feel free to add more salt, if you prefer.
Yields: 4 to 6 servings.

Tuscan Bean and Swiss Chard Soup image

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 13

1 lb dried white beans such as Great Northern, cannellini, or navy (2 cups), picked over and rinsed
1/4 lb sliced pancetta, chopped
2 tablespoons olive oil
1 large onion, chopped
1 fennel bulb (sometimes called anise), stalks discarded and bulb chopped
4 garlic cloves, finely chopped
4 cups ">chicken stock or low-sodium chicken broth (32 fl oz)
4 cups water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
1 Turkish or 1/2 California bay leaf
1/4 teaspoon black pepper
1/2 lb Swiss chard (preferably red or rainbow), stems discarded and leaves halved lengthwise, then thinly sliced crosswise
1 teaspoon salt

Steps:

Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and bay leaf.
Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season soup with salt and pepper.