Taking a little extra time to cook sweet onions over low heat until tender and mellow adds a nice caramelized flavor to this simple soup, which you can assemble otherwise with little effort. For extra richness, add a Parmesan cheese rind to the broth as the soup simmers.
White Bean Soup with Red Chard
2 Tbs. olive oil
2 large (about 1 lb./500 g. total weight) sweet onions such as Vidalia or Walla Walla, finely chopped
2 bunches (about 1 lb./500 g. total weight) red chard, leaves torn into bite-sized pieces, ribs and stems chopped
1/8 tsp. sea salt
2 cloves garlic, pressed or minced
1/4 tsp. dried thyme
6 cups (48 fl. oz./1.5 l.) low-sodium chicken or vegetable broth or stock
2 cans (15 oz./470 g. each) low-sodium cannellini or white kidney beans, drained and rinsed
1/4 cup (1 oz./30 g.) freshly grated Parmesan cheese
Heat olive oil in a large pot over medium-high heat. Add onions and chard ribs and stems and stir to coat well with oil. Sprinkle in salt, reduce heat to medium and saute until vegetables are softened, about 10 minutes.
Add garlic and thyme and cook, stirring constantly, until garlic is fragrant but not browned, 1-2 minutes longer.
Add broth and bring to a simmer. Add beans and chard leaves, return to a simmer, and cook, stirring occasionally, until chard is wilted, 5-7 minutes. Ladle soup into bowls and top each serving with Parmesan cheese. Serve right away. Serves 6.