Ingredients
1
lb dried white beans such as Great Northern, cannellini, or navy (2 cups), picked over and rinsed
1/4
lb sliced pancetta, chopped
1
fennel bulb (sometimes called anise), stalks discarded and bulb chopped
4
garlic cloves, finely chopped
4
cups chicken stock or low-sodium chicken broth (32 fl oz)
1
(3- by 2-inch) piece Parmigiano-Reggiano rind
1
Turkish or 1/2 California bay leaf
1/2
lb Swiss chard (preferably red or rainbow), stems discarded and leaves halved lengthwise, then thinly sliced crosswise
Directions
1.
Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks\' note, below). Drain in a colander.
2.
Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
3.
Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and bay leaf.
4.
Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season soup with salt and pepper.
6.
Beans can be soaked up to 12 hours.
7.
To quick-soak beans: Cover beans with cold water by 2 inches in a 5- to 6-quart pot and bring to a boil, uncovered. Boil beans, uncovered, 2 minutes, then remove from heat and let stand, uncovered, 1 hour.
8.
Soup is best when made 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water.
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