
Video
Ingredients
- 1 cup dry white kidney or cannellini beans sorted
- As needed water
- 1 bunch Swiss chard green
- 1 cup leek sliced thinly, white part
- 1 tablespoon garlic minced
- ½ cup farro
- 2 quarts vegetable broth or water
- 2 tablespoons kosher salt
- ½ teaspoon fresh ground pepper
- 1 bouquet garnis: parsley stems bay leaf, thyme sprig wrapped in leek leaf with twine
- 2 cups butternut squash peeled, small dice
- 1 tablespoon lemon juice
- ¼ cup extra virgin olive oil
Instructions
- Soak beans overnight, refrigerated. Drain.
- Strip the Swiss chard leaves from their stems and chop the stems into ½-inch pieces.
- Roll up the leaves and slice into ¼-inch strips.
- Place the chard stems, beans, leeks, garlic, farro, broth, salt, pepper, and bouquet garnis in a pressure cooker, crock pot or heavy bottom soup pot.
- Bring to a simmer, and gently cook on low, covered, until the beans are slightly underdone and the farro is fully cooked. The time will vary: pressure cooker will take about 15 minutes, and stovetop will take about 45 minutes.
- Remove the bouquet garni.
- Add the butternut squash and the chard leaves and cook until beans, squash and leaves are fully tender, about 10 more minutes on stovetop, and 5 more minutes for pressure cooker.
- Stir in lemon juice, and adjust seasoning to taste.
- To serve, garnish bowls of soup with extra virgin olive oil.
Notes
Recipe developed by the Culinary Institute of America.