|White Bean Soup with Swiss Chard|
This is a soup perfect for Spring's crisp, uncertain weather. It is light, not heavy and you can put in it whatever is in your fridge. The addition of fresh spring fennel, leeks and swiss chard really add a lot of spring flavors. I toasted a little piece of olive bread put a slab of gruyere on it and called it a meal! Very tasty and soothing.
Since soup tends to be more intuitive cooking than other dishes, I have listed the ingredients below, but really, you can add whatever you like and of course, it will change with the seasons. Adjust the seasoning to your liking, and add some fresh parsley or other herbs for flavor.
Chicken Stock (unsalted, about 2 boxes (TJ's) or 8 cups)
Carrots (1 large, finely chopped)
Celery (1-2 ribs, finely chopped)
Roasted Potatoes (leftover from dinner the night before)
Cannelini beans (soaked in water overnight, or simmered for an hour or so until soft)
Swiss Chard ( handful, chopped)
Leeks (finely chopped)
Fennel (finely chopped)
Onion (finely chopped)
Salt and Pepper (to taste)
Optional, garlic (finely chopped)
Optional, Chili pepper flakes (again, to taste)
Saute the onions, carrots, celery, fennel and leeks, while adding a little salt and pepper to begin. Saute until onions are soft, then add the soaked cannelini beans and add the stock. Simmer until all ingredients are melded together and then add the swiss chard. Serve with a crusty piece of bread.