Sunday, January 16, 2011

Creamy Cannelini Bean and Swiss Chard Soup

1 1/2 cups cannelini beans soaked overnight

3 cups water

2 bay leaves

1 tsp. sea salt

2 T butter
2 onions, peeled and diced

3 garlic cloves, peeled and minced

2 bunches swiss chard, chopped

4 C water
4 sprigs fresh  rosemary
2 tsp. dried thyme

Sea salt and black pepper (to taste)

In a  pan saute the onion and garlic in butter. . Add the beans, water and swiss chard and seasoningsower Cover and simmer for four hours. Garnish with grated Pecorino Romano cheese.

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