INGREDIENTS

INSTRUCTIONS

Soak beans overnight in cold water to generously cover; or do a quick soak
by bringing beans to boil in water to cover, boiling 2 minutes, covering,
and letting stand 1 hour. Drain beans, reserving 2 cups soaking liquid. In
a 6-quart soup pot, heat oil, add onions, and saute over low heat about 5
minutes, stirring occasionally. Add carrots and saute another 3 minutes.
Reserve 2 tablespoons of chopped Swiss chard ribs and add remaining Swiss
chard to soup pot. Cook about 3 minutes, or until wilted. Add chicken
stock, reserved bean soaking liquid, beans, garlic, and bay leaf. Partially
cover, and simmer about 1 hour, until beans are tender. Remove bay leaf.
Steam reserved Swiss chard ribs for 2 minutes in a pan of boiling water
fitted with a steamer rack, or in a steamer. Remove and rinse with cold
water to stop cooking process. Reserve for garnish. Puree half the soup
through a food mill or a food processor fitted with the steel blade; return
pureed soup to pot containing remainder of soup. Stir in salt, pepper, and
parsley. Taste for seasoning. Serve soup garnished with Swiss chard ribs,
parsley, and Parmesan cheese. This recipe yields 6 to 8 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Diane
Worthington, "The Cuisine Of California" From the TV FOOD NETWORK - (Show #
CL-9112 broadcast 04-21-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-27-1998
Recipe by: Diane Worthington
Converted by MM_Buster v2.0l.

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