White Bean & Chard Soup



1/2 lb. white navy beans
ham bones and 1.5 cups of ham chunks
2 tablespoons olive oil
1 small yellow onion, chopped (1 ½ cups)
2 garlic cloves, finely chopped (1 Tbsp.)
1 teaspoon finely chopped fresh rosemary
¾ teaspoon kosher salt
½ teaspoon black pepper
4 cups lower-sodium chicken broth
1 dried bay leaf
3 cups packed roughly chopped Luculus Swiss chard picked today from the garden, stems and rib removed.


Boil the bones in the old cast iron bean pot for several hours to create a ham broth.
Pour dried beans into boiling water and let soak for an hour.
Add partially cooked beans to the ham broth.
Heat oil in a heavy pot. Add onion. Cook, stirring occasionally, until softened and translucent. Add garlic, rosemary, salt, and pepper. Cook.
Add to the beans and broth and add the bay leaf.
Add the ham chunks and bring the mixture to a boil over high. Reduce heat to low; simmer, stirring occasionally, until the beans are tender. Remove and discard bay leaf.
Stir in chard. Cook, stirring often, until wilted and slightly softened. Garnish with Parmesan.

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