Print Ingredients 1 cup dry white kidney (cannellini) beans, sorted* As needed, water 1 bunch swiss chard, green 1 cup leek, sliced thinly, white part 1 tbsp garlic, minced ½ cup farro 2 quarts vegetable broth, or water 2 tbsp kosher salt ½ tsp fresh ground pepper 1 each – bouquet garnis: parsley stems, bay leaf, thyme sprig wrapped in leek leaf with twine 2 cups butternut squash, peeled, small dice 1 tbsp lemon juice ¼ cup extra virgin olive oil Directions 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. Note: White kidney beans and cannellini beans are the same type of bean. Recipe developed by the Culinary Institute of America.