French Spring Vegetable Soup

French Spring Vegetable Soup

Ingredients:
½ cup dried navy or other small white beans
2 tablespoons olive oil
1 small yellow onion, chopped
2 small carrots, scrubbed and diced
2 small ribs celery, diced
2 cups peeled, seeded, and chopped tomatoes
4 cups Basic Vegetable Broth or Basic Chicken Stock or low-sodium store-bought
3 cups water
1 cup green beans, cut crosswise on an angle into 1" pieces
3 cups loosely packed, coarsely chopped Swiss chard leaves

Directions:
Salt and ground black pepper
Basil pesto, homemade or store-bought
Shredded Parmesan cheese
SOAK the dried beans in enough water to cover them by 3" for at least 3 hours, or
overnight. Drain the beans and place them in a medium saucepan with enough water to
cover them by 2". Bring to a boil, then reduce the heat and simmer, uncovered, until
slightly tender, about 40 minutes. Drain and set aside.
Warm the oil in a large soup pot over medium-low heat. Add the onion, carrots, and
celery and cook, stirring once in a while, until the vegetables are soft, about 20
minutes. Add the tomatoes, broth or stock, water, and the cooked beans. Continue
cooking, uncovered, for 30 minutes. Add the green beans and Swiss chard and cook
until the beans are tender, 15 to 20 minutes longer. Season to taste with salt and
pepper.
Ladle the soup into serving bowls and add pesto, to individual taste, along with a
sprinkle of Parmesan cheese.
bread
GARLIC TOAST ROUNDS
MAKE THESE TOAST ROUNDS AHEAD OF TIME, BUT BE SURE TO PACK THEM AIRTIGHT TO
MAINTAIN FRESHNESS. SPREAD WITH GARLIC MAYONNAISE JUST BEFORE SERVING. THE
RECIPE MAKES 1 CUP OF GARLIC SPREAD. THIS WILL BE MORE THAN IS NEEDED FOR 6
SERVINGS. STORE THE EXTRA TOAST ROUNDS FOR ANOTHER TIME, AND KEEP THE EXTRA
GARLIC MAYONNAISE REFRIGERATED. IT WILL KEEP FOR UP TO A WEEK.
Makes 60 rounds