I’m not sure where it originated, but in most Italian American neighborhoods, you can find a version of this hearty bean and chard soup. Some include sausage or pork or even ham hocks, but the basics are white beans, a green, a bit of tomato, and broth. The soup is terrific garnished with grated sharp Pecorino Romano cheese.
SERVES 6 TO 8
INGREDIENTS:
- 4 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 large sweet onion, such as Vidalia, finely chopped
- 2 teaspoons finely chopped fresh rosemary
- 3 medium carrots, finely chopped
- 4 celery stalks (including the leaves), finely chopped
- One 15-ounce can plum tomatoes, drained
- 2 cups small white beans, pre-soaked and drained
- 8 cups finely chopped Swiss chard leaves (about 2 bunches)
- 8 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- Salt and freshly ground black pepper (optional)
- 1/4 cup freshly grated pecorino romano cheese for garnish
INSTRUCTIONS:
- Heat 2 tablespoons of the olive oil in the pressure cooker over medium-high heat. Add the garlic, onion, and rosemary and sauté for 2 minutes, or until the onion begins to soften. Add the carrots and celery, stirring to combine. Add the tomatoes, beans, chard, and stock. Drizzle with the remaining 2 tablespoons of oil. Lock the lid in place and cook at high pressure for 12 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Taste the soup for seasoning and add salt and pepper if necessary. Serve the soup garnished with the grated cheese.
