Italian Bean Soup

I have been getting a lot of requests for a “bean” soup.  My mom used to make a wonderful bean soup around New Years and I have decided the re-create it with some lovely chard we found at the Farmers Market this week. 

Italian Bean Soup:

1 Bunch Swiss Chard, sliced in ¼ inch pieces

2 T Olive Oil

1 Leek, sliced white part only
1 Shallot, diced 

2 Cloves of Garlic

6 C Chicken Stock

4 Whole Tomatoes, peeled, seeded and diced
1 T Tomato Paste

1/2 C Carrots, sliced
1/8 t Ground Pepper

1 T Fresh Rosemary

2 C Cannellini Beans, cooked

1/4 C Orzo Pasta

1/4 C Fresh Parsley, chopped

Parmesan Cheese, grated
Salt to taste

Directions:

1.  Slice the chard and keep the leafy tops aside.

2.  Heat olive oil in a soup pot.  Add a little salt, shallots, leek and garlic, saute for 3-5 minutes; until translucent.

3.  Add chard stocks, chicken stock, tomatoes, tomato paste, carrots, pepper and rosemary.

4.  Bring to a boil and reduce heat to simmer for 15 minutes.

5.  Add beans, orzo, parsley and chard tops.  Simmer for 10 more minutes.

6.  Serve with fresh grated Parmesan on the top.  Salt to taste.

Serves 6-8

Tip:  Cannellini beans are often referred to as white kidney beans.  They have the same basic taste.