Yes I know its summer and I’m making soup…. but people I am literally up to me ear holes in chard, and I can barely look at another stalk let alone try stuffing any more in my gob… soooo in anticipation of a long long winter… I am whipping up batches of soup! You go girl, well I certainly don’t mind if I do.
Chard & White Bean Soup
1 cup dried great northern beans (soaked overnight)
4 cloves garlic
1 onion chopped
bunch carrots (baby or large cut into 2 inch pieces)
1 qt veggie stock
1 bunch chard stemmed and cut into large pieces
sprig oregano
Place beans and garlic in large pot with water, add sprig oregano, rosemary, sage and bay leaf. Bring to a boil and simmer 1 hour until beans are tender. Drain. Discard herbs.
Rinse pot and add 2 tbsp olive oil, saute onion (why a picture? coz this one came from my friggin garden that’s why!)
add carrots, salt and pepper, saute until just tender
add beans… do do do doooo
add broth, and herbs la la la lahhhhh
now let this simmer away about 20 minutes or so, while your waiting grab your chard and chop the stems off, yes I know they are very pretty and you can leave some, but get rid of most, go on.. I’m watching…
very good, now before you add the chard, grab your magic wand, otherwise know as this… and give it a semi blend, I like to have a mixture of smooth with chunky bits here and there.
Then add the chard.
simmer another 15 mins or so, and season with salt and pepper. Makes 2 quarts.
When the garden’s hidden under 2 ft of snow this winter, this will be a nice reminder.
7 Comments
Darn you are sooo organised. Cant wait till my veggies are agrowing so i can do the same. You go!
I’m impressed! Have some chard sitting in my fridge and LOTS of dried beans… Might just have to do this.
This looks great! I am from Cooperstown and spend a lot of time there, still. Last weekend I was up there making apricot jam! I appreciate you spending your time upstate, it is a wonderful place.
T,
Don’t know how I’d ever cook without a stick blender any more. They are the most handy tool in the kitchen, after silicone spatulas and hot pads! This looks delish.
I know they are really the best!
save those stems for a chard gratin! http://www.thewednesdaychef.com/the_wednesday_chef/2008/07/alice-waterss-s.html
great idea!