Tuscan Bean and Chard Soup

Another good reason to keep great quality homemade chicken stock in the freezer!  This soup can be ready in an hour, though like most soups, it will be even better tomorrow! (serves 3-4)

1 quart rich chicken stock (or vegetable)
1 chicken breast, cut into 1 inch cubes (optional)
10-12 large swiss chard leaves, stemmed and cut into 1/2 inch strips
1 can cannelini beans, drained
2 tbs olive oil
2 carrots
2 stalks of celery
2 large shallots
1 clove garlic
salt, white pepper to taste
1/4 tsp ground sage

Bring the stock to a boil, add the cubed chicken breast and cook for two minutes.  Add the swiss chard and simmer for two minutes.  Add the drained beans.  Reduce heat to very low.  In a skillet, saute the onion, celery, carrots and garlic in the oil until the shallots are translucent.   Add to the chicken mixture and return to a simmer.  Add the salt, pepper and sage and simmer gently for about 45 minutes.  Serve with olive oil and freshly grated Italian cheese.

This entry was posted by Glyn Ruppe-Melnyk.

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