This Swiss Chard, Barley, Bean Soup is a snap to make, and insanely delicious and warming on a cold fall or winter’s eve.
INGREDIENTS:
1 bunch Swiss chard 3 Tbsp. olive oil 3 cloves garlic, finely chopped ½ chopped onion 6 cups chicken broth or vegetable broth 2 cups shelling beans 1 cup barley, cooked Parmesan cheese for garnish Freshly ground black pepper for garnish
METHOD:
Cut white ribs out of green chard leaves. Slice stems crosswise as thinly as possible and set aside. Cut leaves into thin strips and set aside.
Heat a bit of the olive oil in a soup pot over medium high heat, add onions and garlic and sauté until onion is soft.
Add broth, beans, and barley and bring just to a boil, turn down to a simmer and let cook for 10 minutes.
Add chard stems and cook, stirring, until they’re soft, about 5 minutes Add chard leaves and cook until wilted, just a minute or two.
Serve soup topped with a bit of the freshly grated Parmesan cheese and a grind or two of black pepper.
Serves: 4
Source: Chrissi Brewer
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