Spanish Potato, Chard, and Bean Soup - Spain
1 cup dried white beans such as cannellini or navy
5 cups vegetable stock (i used chicken
1 garlic clove
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
3 tablespoons olive oil
2 smallish onions, peeled, and cut into 1/4 inch dice
4 lightly packed cups chopped chard (both stems and leaves)
2 tablespoons finely chopped fresh parsley
salt to taste
extra virgin olive oil
Soak beans overnight or however you prefer.
In a medium pot, bring beans and stock to a boil, skimming off the froth. Add the garlic and oregano. Stir and turn down heat to low. Partially cover and simmer gently for 40 to 60 minutes, or until beans are tender. (Older beans will take longer to cook). Crush garlic clove against the side of the pot and mix well.
Put oil in a large pan and set over medium-high heat. When hot, add onions and potato. Stir for about 1 1/2 minutes or until chard has wilted. Add cooked beans and their liquid and bring to a boil. Cover partially, turn heat down to low. Simmer gently for 30 minutes stirring every so often. Mash some of the beans and potato pieces against the side of the pan- adds thickness to broth. Taste for salt, you will probably need to add salt even if your stock was salted. Mix well.
Ladle into soup plates and dribble extra virgin olive oil over each serving. I suggest serving with crusty bread too.