An overnight soak on the white beans makes this White Bean Soup with Tasso, Winter Squash, and Chard a total snap.
White Bean Soup with Tasso, Winter Squash, and Chard
Makes 6 to 8 Servings
- 1 tablespoon olive oil
- 1 pound tasso, diced
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1½ cups dry cannellini beans*, soaked overnight and drained
- 1 large kabocha squash, peeled, seeded, and cut into 1-inch pieces
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 bunch fresh Swiss chard, stems removed, chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Crusty bread, to serve
- In a large stockpot, heat oil over medium heat. Add tasso, and cook, stirring occasionally, until slightly crisp, 2 to 3 minutes. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add broth; bring to a boil. Stir in beans. Reduce heat; cover and simmer until beans are tender, about 1 hour.
- Stir squash into soup; cover and cook until squash is tender, 15 to 20 minutes.
- Stir tomatoes, Swiss chard, salt, and pepper into soup. Simmer, stirring occasionally, until heated through and chard is wilted, 10 to 15 minutes. Serve with bread.
*We used Camellia Brand Cannellini Beans.