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Title: Bean And Chard Soup
Categories: Soups
Yield: 6 Servings

1 md Onion; chopped
2 Celery ribs; diced
2 tb Olive oil; plus little
-extra; to finish
150 g Chard stems; chopped
3 cl Garlic; peeled & sliced
6 Thyme sprigs
800 g Canned tomatoes (whole or
-chopped)
400 g Canned borlotti beans
400 g Black eyed beans
200 g Chard leaves

Peel and roughly chop the onion. Finely dice the celery. Warm the
olive oil in a deep, heavy-based pan and add the onion and celery,
letting them cook over a moderate heat. Cut the chard stems into
small dice and stir into the onions.

Peel and very finely slice the garlic. It should be almost thin
enough to see through. Strip the leaves from the thyme then stir into
the onion mixture with the garlic.

When the onions are translucent and the aromatics are fragrant and
softening, add the tomatoes and their juice together with 2 cans'
worth of water. Bring to the boil, then stir in the beans, rinsed of
their canning liquid. (If you are using bottled beans however, I
suggest you stir their liquid in as it adds a silky texture to the
soup.) Season with black pepper and salt and continue cooking at low
simmer for about 20 minutes, stirring from time to time.

Wash the chard leaves and cut them into wide strips, then add to the
hot soup. Leave for a couple of minutes to soften then ladle the soup
into bowls. Trickle over a little olive oil as you serve.

Recipe by Nigel Slater

Recipe FROM: <https://www.theguardian.com/food/2024/mar/03/
nigel-slaters-recipes-for-bean-and-chard-soup-and-
sesame-date-and-pistachio-bars>

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