1. Place the beans in a large pot and cover with water. Let them soak overnight. 2. The next day, drain the beans, reserving 2 cups of liquid. 3. In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender. 4. Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
