INGREDIENTS

1. 1lbdry northern white beans
2. 2onions, diced
3. 6carrots, diced
4. 1-3tablespoonolive oil
5. 4stalkscelery, diced
6. 1bunchswiss chard
7. 4clovesgarlic, minced
8. 5tomatoes, diced
9. 6cupschicken stock
10. 1loafItalian bread, 1 inch cubes
11. salt and pepper, to taste
12. 1/2bunchfresh parsley, minced
13. 1cup shreddedparmesan cheese

DIRECTIONS

1. Cover beans with water and soak overnight.
2. Drain, add fresh water to cover, and simmer until done.
3. In a medium sized soup pot, saute onions and carrots in olive oil for 3 minutes.
4. Add celery, chard and garlic and saute 10 minutes.
5. Add tomatoes and beans and enough chicken stock to cover.
6. Bring to a boil, then reduce heat and simmer one hour.
7. Stir in bread cubes, salt and pepper, parsley and cheese.
8. Let rest on stovetop for 2 to 4 hours.
9. Longer is better.
10. Reheat prior to serving.
11. Top each bowl with some shredded Parmesan cheese.