Provence Beef And Bean Soup

• 1 cup dried cannellini beans
• 3 quarts Pacific beef broth
• 1 large yellow organic onion
• 3 organic leeks
• 4 - 5 stalks organic celery
• 3 cloves fresh organic garlic
• 1 bunch organic Swiss chard
• 1 tsp Herbes de Provence spice
• 1/2 tsp dried tarragon
• 2 bay leaves
• Salt to taste
• Coarse ground pepper to taste
• 1 1/2 Tbs balsamic vinegar
• 2 Tbs olive oil
• 2 cups chopped leftover steak

1. Soak the dried cannellini beans overnight. Discard the water and rinse well. Simmer the beans in 1 quart of the beef broth with the bay leaves for about an hour, until the beans are tender.
2. Chop the onion, garlic, leeks and celery. Use the white part of the leeks only. Saute the onion, garlic, leeks and celery until soft. Add the herbes de Provence and tarragon. Chop the chard very finely and add it to the sauteed vegetables and saute for a few more minutes. Add the cooked beans and the rest of the beef broth to the sauteed vegetables. Add the balsamic vinegar, the salt and pepper and the chopped beef. Simmer gently for at least an hour.

beans, beef broth, yellow organic onion, leeks, celery, garlic, chard, herbes, tarragon, bay leaves, salt, ground pepper, balsamic vinegar, olive oil, leftover steak

Taken from www.epicurious.com/recipes/member/views/provence-beef-and-bean-soup-50023919 (may not work)