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Swiss chard, Cannellini Bean, Mushroom and Barley Soup

We just had the 3^rd largest snowfall in Chicago history with over 20-inches on the ground, howling 70-mph winds and temperatures near zero. I have a chicken with herbs roasting in the oven and bourbon on the rocks with a twist in my hand. What could be better than making a Marcella Hazan classic Italian soup? Hazan was born in 1924 in the village of Cesenatico in Emilia-Romagnaand and her recipes have the ring of authenticity. Mario Batali can deliver the panache of Italy across his legions of restaurants, but if you are cooking at home you want Marcella.

I adapted this recipe from her “Marcella Cucina” cookbook published in 1997. This soup comes from the Trentino and Friuli northern regions of Italy. I have returned to this book many times over the years and it never fails to deliver.

As always your ingredients should be at peak. Don’t try this unless your Swiss chard is exceptional. In the winter I take a tip from Batali and use canned San Marzano whole plum tomatoes. Their flavor cannot be equaled. Crush them in a bowl yourself. Cremini mushrooms work best here I find. Enjoy!

Ingredients:

1              pound Swiss chard

¼             cup olive oil

1              cup finely chopped onion

½             cup finely chopped celery

½             cup finely chopped carrot

1              28-ounce can of San Marzano whole plum tomatoes, crushed

1              cup orzo (pearl barley)

2              8.5-ounce cans of cannellini beans, drained (substitute Great Northern white or cranberry beans)

1              teaspoon lemon juice

1              teaspoon apple vinegar

1              pound Cremini mushrooms, cleaned and sliced

1              cup Friuli white wine

1              cup good chicken stock

2              teaspoons fresh thyme

                water as required

                salt to taste

                black pepper ground fresh

                freshly grated Parmigiano-Reggiano cheese for the table

                toasted bread slices

Directions:

1.    Soak the chard in cold water for ten minutes, drain and wash several times. If there are broad stalks, detach them and dice into small pieces. Cut the leaves in narrow strips about ¼-inch wide. 2.       Put the olive oil in your stock pot and sauté the onions at medium heat until they turn golden. Add the carrots and celery and cook for another 6 to 7 minutes. Garlic is optional. Stir occasionally. 3.       Put the crushed tomatoes into the pot and stir. After roughly 6 minutes add the chard stalks and leaves and some salt. Mix well, turn the heat down to low and cover the pot. 4.       Put 4 to 5 cups of water in another pot and bring to a boil. Put in the barley and cook at a steady simmer for 40 minutes. Slightly under cook the barley so it is a bit chewy. Drain the barley into a small bowl and keep the water. 5.       Taste the chard stalks and leaves. When tender add the white wine, chicken stock, barley, sliced mushrooms and drained beans and stir gently. 6.       Add the barley water to achieve the soup consistency that you enjoy. This soup is meant to be somewhat thick. Add the thyme and salt and pepper to your taste. I usually bring the soup to a quick boil and then turn the heat off until serving. 7.       Serve with toasted bread and Parmesan cheese at the table and of course the rest of the Friuli wine.

Richard Wottrich