Swiss Chard, Barley and Cannellini Bean Soup

Chard (aka Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet and Mangold) is a leafy vegetable. Although the leaves are eaten, it is in the same species as the garden beet which is usually grown for its edible roots. Chard is very popular within Mediterranean cuisine.

The recipe is surprising simple to make. The duo of barley and cannellini beans makes this a hearty soup that can be served as dinner. As a point of measurement, a 19oz can of beans will do the trick for this recipe.

Ingredients

• 1 bunch Swiss Chard
• 5 cups water
• 1 1/2 cup pearl barley
• 1 1/2 cups canned cannellini beans
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup celery
• 1/2 cup barley
• 1/3 chopped canned plum tomatoes with juice
• 1/4 cup olive oil
• Sea salt and fresh ground pepper to taste
  

Process

1. Soak Swiss chard in cold water for 10 min - drain and wash again
   
   
2. Cut stalks crosswise into 1/8 inch cuts
   
   
3. Cut leaves into 1/4 inch wide strips
   
   
4. Put olive oil and onion in large pot and cook until golden on medium-high heat
   
   
5. Add carrots and celery and cook for 5 minutes
   
   
6. Stir in tomatoes and cook until all vegetables are softened
   
   
7. Stir in the chard and 1 tsp salt
   
   
8. Cover and cook on very low heat for 40 min
   
   
9. Meanwhile in a saucepan, bring water to a boil
   
   
10. Add barley and simmer over moderately low heat- Until tender, about 35 minutes
    
    
11. Drain and RESERVE cooling water
    
    
12. Add the cooked barley and beans to the chard mixture
    
    
13. Stir well and cook for 2 additional minutes
    
    
14. Stir in the 2 1/2 cups of the barley water
    
    
15. Season with salt and pepper to taste
    
    
16. Ladle into bowls and top with hearty slices of Parmesan cheese