Rosemary White Bean Soup with Chard

I don't know what to do. Contrary to what is normally my nature, I am actually feeling the frayed edges of hopelessness these days. Most of my efforts in life, love, work are feeling pointless, which is an all new feeling for me. I'm not quite sure what to do with any of it . . . which is why I'm here right now, exposing the tip of the iceberg of anxiety and worry and hurt that I'm floating on.

Things will be okay. I don't see how and I'm not sure I believe it, but it's probably true.

Yesterday, under the burden of unanswered questions and lost hope, I did the only thing I know how to do when everything else crumbles. I hugged my babies and I made soup. I made beautiful soup that tasted just right.

We do have soup, and that's something.

Rosemary White Bean Soup with Chard

Ingredients

1 pound dried Great Northern beans
2 tablespoons olive oil or ghee
1 large onion, chopped
2 medium carrots, chopped
6 garlic cloves, minced
1 cup dry white wine
½ teaspoon salt
1 rosemary sprig
½ teaspoon crushed red pepper
6 cups water
7 cups chicken broth
6 cups coarsely chopped Rainbow chard (about two bunches)
½ cup fresh grated Parmesan cheese
croutons

Directions

Sort and wash beans. Place in a large pot and cover with water. Let soak overnight or at least 8 hours. Drain beans and set aside.

In a large pot or Dutch oven, heat oil over medium low heat. Add onion and carrot and sauté until softened. Add garlic and cook for an additional minute. Increase heat to medium high and stir in wine. Cook until liquid has reduced by half, about 5 or 6 minutes.  Stir in salt, rosemary, and red pepper. Add beans, water, and broth. Bring to a boil, then reduce heat and simmer for 1 ½ hours, or until beans are tender. Add the chard and cook until it has softened, about 10 minutes. Remove rosemary sprig.

Serve topped with Parmesan and croutons. Approximately 10 servings. Freezes well.
Adapted from Cooking Light.