- 2 cups dried cannellini beans
- 8 cups water
- 1 cup dried porcini mushrooms (about 1 ounce)
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 garlic clove, minced
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh basil
- 1/2 teaspoon crushed red pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 (4.5-ounce) can chopped green chiles
- 3 cups torn Swiss chard (about 1 pound)
- 4 teaspoons olive oil
- calories 250
- caloriesfromfat 17 %
- fat 4.7 g
- satfat 0.7 g
- monofat 3.1 g
- polyfat 0.7 g
- protein 15.1 g
- carbohydrate 39.7 g
- fiber 10.7 g
- cholesterol 0.0 mg
- iron 7.3 mg
- sodium 492 mg
- calcium 171 mg
How to Make It
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand for 8 hours or overnight. Drain and rinse beans.
Combine beans and 8 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
Combine mushrooms and boiling water to cover in a small bowl. Cover and let stand 30 minutes or until tender. Drain and chop.
Place 2 cups cooked beans in a blender or food processor. Process until smooth; return pureed beans to pan. Stir in salt and pepper.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, celery, and garlic; cook 10 minutes or until vegetables are tender. Stir in mushrooms, parsley, and the next 4 ingredients (through chiles); cook for 3 minutes, stirring frequently. Add onion mixture and chard to beans in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until chard is tender. Ladle soup into individual bowls; drizzle with oil.