Bean Soup with Swiss Chard

Adapted from The Yellow Table

INGREDIENTS:

• 1 bunch Swiss Chard
• 4-5 cups cooked navy beans
• 1 tablespoon oil
• 1 onion, diced
• 1/2 stalk celery, diced
• 4 carrots, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoon dried rosemary
• 1 1/2 teaspoon dried thyme
• 1/2 teaspoon dried pepper flakes
• 1 bay leaf
• 5 cups water
• 2 vegetable bouillon cubes
• balsamic vinegar
• salt

METHOD:

• Separate stems from Swiss chard leaves and dice, chop leaves separately and set aside
• Heat oil in stock pot, add onion, celery, carrot, Swiss chard stems and garlic and saute until onion is translucent, about 10 minutes
• Stir in rosemary, thyme, pepper flakes and bay leaf and saute 3 more minutes
• Stir in beans, add water and bouillon, bring to a boil
• Simmer for 30 minutes, covered, stirring occasionally
• Stir in Swiss chard leaves and continue cooking about 5 minutes until leaves have wilted
• Add a couple of splashes of balsamic vinegar and season with salt