Instructions

1. Put the beans in a bowl of water and soak for at least 6 hours or over night. Drain and put in a large pot, fill with water and bring to a boil. Skim off any foam that appears, add a teaspoon of salt, and simmer until tender. This will take anywhere from 45 minutes to an hour and 15 minutes depending on your beans. For this soup it doesn’t matter if they get over done. Turn off heat, but don’t drain.
2. In the meantime prepare the Swiss chard. Wash and trim away any very tough stems. But if the stems are looking good, and not too stringy, you can use them too. Chop everything up and put in a bowl.
3. Pour the olive oil into a big soup pot. Add the onions, garlic, rosemary and bay. Let cook until the onion is softened, about 10 minutes. Add the Swiss chard, and a tsp of salt. Stir, and let the greens wilt. After about 8 minutes, when the greens have reduced in volume, add the beans and their cooking water. You may have to add a cup or two more of water if it looks like there isn’t enough. The liquid should come up a inch or so over the top of the beans and greens.
4. Stir well, and let simmer, with the lid on, for about a half hour or so.
5. Taste and adjust for seasoning. I like to use an immersible blender to mush up about a third of the soup, to thicken it.
6. Serve as is, or with toasted croutons.