Ingredients Jump to Instructions ↓

  1. 2 cups white beans, such as navy or cannellini beans

  2. 8 new potatoes

  3. 1/2 bunch thyme

  4. 5 cloves garlic

  5. 1 bay leaf

  6. 1 teaspoon black peppercorns

  7. 1 large carrot, peeled and coarsely chopped

  8. 1 yellow onion, coarsely chopped

  9. Salt

  10. 1 head red chard, stems removed and leaves coarsely chopped

  11. 6 cups roasted pork stock (or low-sodium chicken broth)

  12. 4 cooked pork or garlic sausages, cut into 1/4-inch slices

  13. Chopped fresh flat-leaf parsley, for garnish

Instructions Jump to Ingredients ↑

  1. Soak the beans overnight in fresh, cold water.

  2. The next day, place the potatoes in a saucepan with salted water to cover and bring to a rapid boil. Cover immediately with a tightfitting lid, remove from the heat, and let the potatoes finish cooking in the residual heat until you can easily pierce them with a paring knife, about 1 hour. Drain and let cool.

  3. While the potatoes are cooking, drain the beans. Wrap the thyme, garlic, bay leaf, peppercorns, carrot, and onion in cheesecloth, and tie with a string. Combine the beans and the aromatics in a large pot, cover with water, and bring to a boil. Turn down the heat and simmer until tender, 30 to 45 minutes. Salt the beans to taste about halfway through the cooking time. Remove the cheesecloth sack and discard. Drain the beans and set aside.

  4. Meanwhile, blanch the chard in salted water for 5 minutes. Drain.

  5. Cut the potatoes into eighths and add them to a large pot with the beans, chard, stock, and sausage. Bring to a simmer over medium-high heat and cook until all the ingredients are heated through, about 10 minutes. Ladle into bowls and top with the parsley.

  6. Beverage pairing: Bodegas Viña Mein , Spain. White beans, chard, potatoes, onions, and carrots are all very earthy flavors and call for a wine equally based in flavors of the soil. Since the soup is from Galicia, it’s not a bad idea to try a white wine from the same area. The main grape in this wine’s blend is the unheralded Treixadura, which makes unremarkable wine elsewhere in the world, but on Spain’s green west coast conjures up apricots, cantaloupes, and other assorted melons, all of which blend a mellow fruitiness with a connection to the soil. Texturally, the wine is bright and zesty, a good foil for the heartiness of the soup.

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