White Bean Soup with Swiss Chard, Butternut Squash and Farro
Swiss chard, green
Leek, sliced thinly, white part
Vegetable broth, or water
Fresh ground pepper
Bouquet garnis: Parsley stems, bay leaf, thyme sprig wrapped in leek leaf with twine
Butternut squash, peeled, small dice
Extra virgin olive oil
- Soak beans overnight, refrigerated. Drain.
- Strip the Swiss chard leaves from their stems and chop the stems into ½-inch pieces.
- Roll up the leaves and slice into ¼-inch strips.
- Place the chard stems, beans, leeks, garlic, farro, broth, salt, pepper and bouquet garnis in a pressure cooker, crock pot or heavy bottom soup pot.
- Bring to a simmer, and gently cook on low, covered until the beans are slightly underdone and the farro is fully cooked. The time will vary: pressure cooker will take about 15 minutes, and stovetop will take about 45 minutes.
- Remove the bouquet garni.
- Add the butternut squash and the chard leaves and cook until beans, squash and leaves are fully tender, about 10 more minutes on stovetop, and 5 more minutes for pressure cooker.
- Stir in lemon juice, and adjust seasoning to taste.
- To serve, garnish bowls of soup with extra virgin olive oil.
Recipe by Chef Rebecca Peizer. Note: White kidney beans and cannellini beans are the same type of bean.