Wednesday, November 24, 2010
Everything's relative: White Bean Soup with Sauteed Swiss Chard
It cracks me up how susceptible to suggestion we are.
By we, I mean me.
Here it is November and 70 degrees in Alabama. I'm wearing jeans, a sweater and socks. In New Jersey the temperature drops to about 40 degrees in October and continues to plummet exponentially until April. There, I wouldn't have even dreamed of wearing socks until my feet stuck to floor like Ralphie's tongue to the flagpole in A Christmas Story.
But it is November.
And it's supposed to be cold.
And you're supposed to eat soup.
So when I saw Marti's post on her blog travelcookeat for white bean soup I knew I had to make it.
I'm so glad I did.
White Bean Soup with Sauteed Swiss Chard
3 cups dried white beans
tomatoes, chopped (I used 2...because I had 3 but wanted 1 for a salad. If I had 4, I may have used 3)
Saute tomatoes and swiss chard in olive oil for a few minutes. Add beans (which I have soaking in water while I'm sauteing) Just the beans, not the water. Add the chicken stock and some extra water if needed until the beans are covered plus a little more. Bring to a boil then reduce heat & gently simmer until beans are tender and soup has thickened. Sometimes you may have to add more water. Also, add salt . The flavor of the beans will come out beautifully if you do this in the beginning. (just like spaghetti).
Right before serving, saute up some more swiss chard in just a little olive oil & salt to make it crispy. This makes a great garnish.
But be prepared...there's a reason Beans are known the musical fruit...