Name: Tuscan Bean and Swiss Chard Soup
Cook time: 1 hour
Total time: 14 hours
Yield: Makes 4 to 6 main-course servings
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; 2 tablespoons olive oil; 1 large onion, 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); 4 cups water; 1 (3- by 2-inch) piece Parmigiano-Reggiano rind; 1 Turkish or 1/2 California bay leaf; 1/4 teaspoon black pepper; 1/2 lb Swiss chard (preferably red or rainbow), stems discarded and leaves halved lengthwise, then thinly sliced crosswise; 1 teaspoon salt

The pancetta and cheese rind give this soup a rich, almost creamy flavor. We removed the stems from the Swiss chard, but if you don't want to waste them, feel free to put them in the soup as well: Once the leaves are sliced, chop the stems and add them to the soup along with the leaves.

Cooks' notes:

·Beans can be soaked up to 12 hours. ·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. ·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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