Bean and Swiss Chard Soup

Olive oil, 1 tbsp
Spring onions or scallions, raw, 6 tbsp chopped
Celery, raw, 1 stalk, small (5" long)
Garlic, 2 cloves, smashed
Sherry or balsamic vinegar, 2 tbsp
Beans, white, .75 cup
Chicken stock, home-prepared, 1 cup
Water, tap, 4 cups (8 fl oz)
Rosemary, 1 fresh sprig (about 2 tsp)
Bay leaf, 1 grams
Beans, fava, young, 1 cup shelled, blanched for 2 minutes
Spinach, fresh, (or fava greens if you have them) 1 cup
Swiss chard, 2 cups loosely packed, chopped into ribbons
Salt, 2 tsp
Pepper, black, 1 tsp
Parsley, 4 sprigs

Heat 1 T olive oil over medium heat. Sweat onions, celery, and garlic until soft. Add vinegar and cook, stirring, for 1 minute, until mostly evaporated. Add beans, stock, bay leaf, rosemary, and water (can use all chicken stock, vegetable stock, and/or water in any combination). Bring to a simmer, reduce heat to low (a bare simmer), and cook until beans are just tender. Add swiss chard and cook for 15 minutes, covered. Just before serving, stir in fava beans and spinach or fava greens and let wilt for 1 minute, then add salt and pepper to taste. Sprinkle each bowl with chopped parsley. You can grate Parmesan cheese on top if you wish. Makes about 4 12-oz bowls (since much of the liquid evaporates).

Number of Servings: 1

Recipe submitted by SparkPeople user ALLISF.