“Soak and rest times are not calculated into prep or cook times.”
READY IN:
1hr 33mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover beans with water and soak overnight.
  2. Drain, add fresh water to cover, and simmer until done.
  3. In a medium sized soup pot, saute onions and carrots in olive oil for 3 minutes.
  4. Add celery, chard and garlic and saute 10 minutes.
  5. Add tomatoes and beans and enough chicken stock to cover.
  6. Bring to a boil, then reduce heat and simmer one hour.
  7. Stir in bread cubes, salt and pepper, parsley and cheese.
  8. Let rest on stovetop for 2 to 4 hours.
  9. Longer is better.
  10. Reheat prior to serving.
  11. Top each bowl with some shredded Parmesan cheese.

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