Tuscan Bean Soup

1 cup dried cannellini beans cooked the night before (or 2 cans cannellini beans, not rinsed)

1 Tbsp olive oil

2 carrots, coarsely chopped

1 medium yellow onion, chopped

1 large stalk celery, chopped

3 garlic cloves, minced

2 sprigs rosemary

1 cup chard leaves, sliced, with ribs removed

8 cups vegetable broth

2-3 Tbs cider vinegar to brighten flavor

Salt and pepper to taste


Sauté onions, celery, carrots, and rosemary with olive oil in a large pan until onions are translucent. Add garlic, chard, beans, and broth. Heat to boiling, then reduce and simmer for 45 minutes. Add salt and pepper and cider vinegar to taste, removing rosemary before serving. Refrigerate or freeze leftover soup. (this recipe can also be made with meat – add sausage, ham or ground turkey or beef in with the onions if desired)