White Bean Soup With Swiss Chard

• 8 ounces great northern beans
• 3 tablespoons olive oil
• 2 large onions, chopped (red & white)
• 2 -3 carrots, peeled and finely chopped
• 1/2 lb red swiss chard, ribs and leaves coarsely chopped
• 5 cups vegetable broth
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon fresh coarse ground black pepper
• 3 tablespoons fresh parsley, chopped

1. Place the beans in a large pot and cover with water. Let them soak overnight.
2. The next day, drain the beans, reserving 2 cups of liquid.
3. In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
4. Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.

beans, olive oil, onions, carrots, red swiss chard, vegetable broth, garlic, bay leaf, fresh coarse ground black pepper, fresh parsley

Taken from www.food.com/recipe/white-bean-soup-with-swiss-chard-202024 (may not work)