White beans and chard soup
Ingredients:
| 1 can (540 ml) | White beans |
| 2 tbsp | Vegetable oil |
| 2 | Large onions chopped |
| 2 | Medium carrots, cut into pieces |
| 250 g (1/2 lb) | Chard, stems and finely cut leaves |
| 3 cups | Chicken broth |
| 3 | Cloves garlic, minced |
| 1 | Bay leaf |
| 1/2 cup | Milk |
| To taste | Salt and pepper |
| 60 ml | Chopped parsley for garnish |
Instructions:
- Drain and rinse the white beans.
- In a saucepan, heat the oil and gently cook the onions.
- Add the carrots and cook for 3 minutes.
- Add the chard leaves and cook 3 minutes.
- Add broth, beans, garlic and bay leaf.
- Cover and cook on low heat for about 45 minutes.
- Remove the bay leaf.
- Place the soup in a blender, add salt and pepper.
- Add milk and reheat as needed.
- Pour into bowls and garnish with chopped parsley.
