Swiss Chard and White Bean Minestra with Rosemary

from The Boston Globe, September 27, 2009

via Elizabeth Whitney
makes about 3 quarts

3 tablespoons extra-virgin olive oil, plus extra for serving

2 medium onions, finely chopped

3 large carrots, finely chopped

Salt and pepper

3 cloves garlic, minced

4 anchovy fillets, minced

1 tablespoon minced fresh rosemary

2 large bay leaves

2 quarts low-sodium chicken or vegetable stock

1 piece Parmesan rind

1 28-ounce can white beans, rinsed and drained

2 bunches Swiss chard (about 2 pounds), stems chopped into ½-inch pieces, leaves finely chopped

Grated cheese for sprinkling

In a large Dutch oven over medium heat, heat 3 tablespoons of olive oil until it ripples. Add the onions, carrot, and a pinch of salt and cook, stirring frequently, until soft, about 8 minutes. Add the garlic, anchovies, rosemary, and bay leaves and cook, stirring, until fragrant, about 1 minute.

Add the stock and Parmesan rind, increase the heat to high, and bring to a simmer. Add half the beans and half the chopped chard leaves and return to simmer. Reduce the heat to medium-low and simmer to cook the vegetables very soft and blend the flavors, stirring occasionally, about 50 minutes. Remove the Parmesan rind and bay leaves.

Stir in the chard stems, remaining beans, 2½ teaspoons salt, and pepper to taste, and cook until the chard stems are tender and the beans are heated through, about 5 minutes. Add the remaining chard leaves, stir to mix, and cook until wilted, about 2 minutes. Taste and adjust seasoning with salt and pepper if necessary. Serve with a drizzle of olive oil and grated Parmesan.

I usually add more beans and often don’t cook as long as it says; 30 minutes of simmer and flavor blending seems to work just fine.

My husband, Bill, and I love this soup in winter. It is rich and healthy and makes a great meal with some yummy bread on the side. And, it keeps for leftovers very well.