White Bean and Chard Soup

Ingredients

• 1 lb (450 g) white beans
• 8 cups (2 liters) water
• 4 slices (80 g / 3 oz) bacon, chopped
• 1 tablespoon (15 ml) olive oil
• 1 cup (150 g), onion, chopped
• 2 cloves (6 g) garlic, minced
• 2 cups (200 g) celery, chopped
• 1 cup (130 g) carrot, diced
• 2 cups (300 g) tomatoes, diced
• 4 cups (200 g) chard leaves, cut into stripes
• 1 bunch fresh thyme sprigs or 1 1/2 tablespoons (3 g) dried thyme
• Coarse sea salt to taste
• Freshly ground black pepper to taste

Instructions

1. 1

   In a large pot over medium-high heat, cook the beans with the water, uncovered.

2. 2

   Once it comes to a boil, boil for 10 minutes, lower the heat to medium-low and cook covered for about 45 minutes, until the beans are tender but not falling apart.

3. 3

   Meanwhile, in a skillet over medium heat, sauté the bacon for about 3–4 minutes. With a spoon, remove and discard half of the fat.

4. 4

   Add the olive oil to the skillet with the bacon and sauté the onions, garlic, and celery for about 5 minutes.

5. 5

   Add the carrot and tomatoes and cook for 5 more minutes.

6. 6

   With a cup or ladle, remove about 1½–2 cups of beans with some of the broth they cooked in. In a blender, blend until a thick, smooth mixture forms. Add this bean cream to the pot with the soup.

7. 7

   Put the beans back on medium heat and add the sofrito and thyme. Cook covered for 20 minutes. Season with salt and pepper.

8. 8

   Remove the thyme bouquet, adjust the seasoning, and serve with fresh chard cut just before bringing to the table.