Enjoy half of this comforting soup now, and freeze the other half for a quick meal on a busy day. For best results, prepare the croutons shortly before serving.

Julie Grimes Bottcher
Recipe by Cooking Light November 2006

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the soup, sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans; set aside.

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  • Heat 2 tablespoons oil in Dutch oven over medium heat. Add onion and carrot; cook 8 minutes, stirring frequently. Add garlic; cook 1 minute, stirring frequently. Increase heat to medium-high. Add wine; cook until liquid is reduced to 1/2 cup (about 5 minutes). Add salt, pepper, and rosemary sprig; cook 30 seconds, stirring constantly. Stir in beans, 6 cups water, and broth; bring to a boil. Reduce heat; simmer 1 hour and 30 minutes or until beans are tender, stirring occasionally. Add chard; cook 15 minutes or until chard is tender. Discard rosemary sprig.

  • Preheat oven to 400°.

  • To prepare croutons, combine 2 tablespoons oil and bread; toss to coat. Add chopped rosemary; toss to combine. Arrange bread in a single layer on a baking sheet. Bake at 400° for 10 minutes or until golden, turning once. Ladle about 1 1/2 cups soup into each of 8 bowls; divide croutons evenly among bowls. Sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts

339 calories; calories from fat 27%; fat 10g; saturated fat 2.5g; mono fat 5.7g; poly fat 1.3g; protein 19g; carbohydrates 45.8g; fiber 12.7g; cholesterol 5mg; iron 4.9mg; sodium 741mg; calcium 250mg.
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