White Bean, Chard & Bacon Soup
Submitted by synergy129
A hearty, flavorful soup featuring creamy white beans, tender Swiss chard, and savory bacon or pancetta, simmered in a rich chicken broth with the holy trinity of vegetables and thyme. Perfect for a cozy meal.
YIELD
6 servingsPREP
15 minCOOK
2 hrsREADY
2½ hrsChef Tips
- Soaking Beans: Soak dried beans overnight in cold water to reduce cooking time and improve texture. If short on time, use a quick-soak method: cover beans with water, boil for 2 minutes, then let sit for 1 hour before draining.
- Prevent Overcooking Pancetta: Cook pancetta just until it releases fat and starts to crisp to avoid a chewy texture. Adjust heat if it browns too quickly.
- Chard Prep: Wash Swiss chard thoroughly to remove grit. Use both leaves and stems for flavor, but slice stems thinly to ensure they soften during cooking.
- Consistency Check: If the soup thickens too much during baking, add water gradually to maintain a brothy consistency without diluting flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.
Optional Variations
- Vegetarian Option: Omit pancetta and use olive oil to sauté vegetables. Replace chicken broth with vegetable broth for a vegetarian-friendly version.
- Spicy Kick: Add ¼ teaspoon red pepper flakes with the vegetables for a subtle heat.
- Creamy Texture: Blend 1 cup of the soup (beans and broth) and stir back in for a thicker, creamier consistency.
- Greens Swap: Substitute Swiss chard with kale or spinach. If using spinach, add it in the last 5 minutes of cooking to avoid overcooking.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes.
Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or until vegetables soften.
Add the beans, broth and thyme.
Cover tightly, place in oven.
Bake for 1½ hours or until beans are soft.
Meanwhile, remove center stem from the chard leaves.
Slice into crosswise slices ¼ inch thick.
Roughly chop the chard leaves.
Add the chard to the bean mixture and replace in the oven.
If the soup is looking too thick, add some water.
Cook another 20 minutes.
Remove the pot from the oven and add salt and pepper as needed.
Serve the soup piping hot and offer grated Parmesan cheese on the side.
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