INGREDIENTS

INSTRUCTIONS

Supper suggestions:  This is a bowl of beans, macaroni, and green
leaves, so serve a green  vegetable to start -- asparagus and
artichokes are at their peak in  spring. For dessert, there may be
berries for a compote.  Drain the soaked beans and place them in a pot
with fresh cold water  just to cover. Bring to a boil, then reduce the
heat and simmer,  partially covered, stirring occasionally, until
tender. This could be  as short a time as 30 minutes or as long as an
hour. Taste along the  way to catch them as soon as they become tender.
In a 6- to 8-qt.  pot, combine the olive oil and onions over medium-low
heat. Let the  onions cook, tossing occasionally, while you prepare the
carrots,  celery, and potatoes, in that order. Add each to the pot as
it is  ready and toss well to coat with oil.  Stir the garlic into the
vegetables; saute' until you can smell it,  about a minute. Add the
broth, pepper, and cheese rind or prosciutto  rind, if using one of
them. Bring to a boil and reduce the heat so  that soup simmers gently,
partially covered, for about 1 1/2 hours.  Stir occasionally. Stir in
the Swiss chard and the cooked beans.  Increase the heat and bring to a
rolling boil. Reduce heat again and  simmer steadily, partially
covered, another 10 minutes. Serve the  soup over macaroni with grated
cheese on the side. Makes about 5  quarts, serves 8 to 10.  Advance
preparation:  Prepare as directed up to addition of Swiss chard and
beans; the soup  can be refrigerated for up to a week and frozen for up
to six months.  Bring to a brisk simmer before proceeding.  Recipe from
Soup Suppers by Arthur Schwartz (HarperPerennial,  copyright 1993).
Converted by MC_Buster.  Recipe by: Good Morning America  Converted by
MM_Buster v2.0l.

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