Italian Bread Soup

Soak and rest times are not calculated into prep or cook times.

• Ready In: 1 hr 33 mins
• Serves: 8

Ingredients

• 1  lb dry northern white beans
• 2  onions, diced
• 6  carrots, diced
• 1 -3  tablespoon olive oil
• 4  stalks celery, diced
• 1  bunch swiss chard
• 4  cloves garlic, minced
• 5  tomatoes, diced
• 6  cups  chicken stock
• 1  loaf  Italian bread, 1 inch cubes
•  salt and pepper, to taste
• 1⁄2 bunch fresh parsley, minced
• 1  cup  shredded parmesan cheese

Directions

1. Cover beans with water and soak overnight.
2. Drain, add fresh water to cover, and simmer until done.
3. In a medium sized soup pot, saute onions and carrots in olive oil for 3 minutes.
4. Add celery, chard and garlic and saute 10 minutes.
5. Add tomatoes and beans and enough chicken stock to cover.
6. Bring to a boil, then reduce heat and simmer one hour.
7. Stir in bread cubes, salt and pepper, parsley and cheese.
8. Let rest on stovetop for 2 to 4 hours.
9. Longer is better.
10. Reheat prior to serving.
11. Top each bowl with some shredded Parmesan cheese.