Magazine article Sunset

Soup of the Evening: Combine Greens and Beans for a Quick, Warming Dinner

Magazine article Sunset

Soup of the Evening: Combine Greens and Beans for a Quick, Warming Dinner

Article excerpt

Since I work around food all day, the last thing I want to do when I go home at night is whip up a cassoulet or lasagna from scratch. That's why this simple, Italian-style soup of greens and beans has become a weeknight staple at my house. I keep a bunch of greens, a few cans of beans, a wedge of parmesan, and some chicken broth on hand for it. (If I'm out of homemade broth, I buy the kind that comes in a carton, which doesn't have the finny taste of canned.) It's easy to vary the soup with different kinds of beans or greens (though some, such as kale, require longer cooking). It's a minimalist autumn dinner that leaves me free to spend the rest of the evening out of the kitchen.

Chard and
White Bean Soup

PREP AND COOK TIME: About 40 minutes

NOTES: If you're using imported parmesan,
such as Parmigiano-Reggiano,
add a piece of the rind to the soup in
step 2 for extra flavor. While the soup
simmers, brush some slices of country
bread or levain with olive oil and toast
them, to serve with the hot soup.

MAKES: 2 1/2 quarts; 4 to 6 servings

1 bunch Swiss chard (about 1 lb. … 
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