White Bean & Chard Soup with Rosemary Croutons

(from cooking light)

So, I’ve got this odd aversion to earthy veggies (spinach, mushrooms, beets) that reminds me of worms! But usually once the veggie is cooked I’m all in. So it was with great trepidation that I made a recipe with red chard – a gorgeous looking veg, but I was dreading the flavour even before I began (I think perhaps my previous experience was tainted due to undercooking)? Where was my head?! I’m very pleased to announce I’m now a proud card carrying chard member.

The vegetarians who may be perusing this recipe, may want to up the flavour component – as I’m unsure you’d get the same oomph from vegetable stock, but then I’m a smokin’ sister after all, who likely requires additional flavour from years of ciggie abuse.

Oh, and I have no idea why 6 extra cups of water are required in the original recipe – I used perhaps 1 additional cup, after adding all the stock – and it was fine. Also, in lieu of croutons, I added some chopped garlic to some olive oil, along with some chopped rosemary – then ‘spread’ it onto hearty bread, which was then toasted in the oven, and served along side – really nice.

1 lb (2½ cups, okay, I used 3 cups – I love a thick soup!) dried Great Northern beans
2 tbsp olive oil
2 cups chopped onion
2 medium chopped carrots
6 garlic cloves, thinly sliced
1 cup dry white wine
½ tsp salt
½ tsp crushed red pepper
1 biggie rosemary sprig
6 cups water (??)
4 (14-ounce) cans fat-free, less-sodium chicken broth
6 cups coarsely chopped Swiss chard (about 2 bunches)
Croutons:
2 tbsp olive oil
4 ounces sourdough bread, cut into 1-inch cubes
1 tbsp chopped fresh rosemary (I used more)
Remaining ingredient:
½ cup grated fresh Parmesan cheese (I don't believe I used any - shocking)

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.

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 (if using).