1/4 cup finely chopped mixed fresh herbs such as chives, thyme and parsley

Fruity olive, to drizzle

1/4 cup freshly grated Parmesan cheese

1. Soak beans overnight in cold water to generously cover; or do a quick soak by bringing them to boil in water to cover, boiling 2 minutes, covering, and letting stand 1 hour. Drain beans, reserving 2 cups soaking liquid.

2. In a large soup pot, heat oil, add leeks and saute over medium heat about 5 minutes, stirring occasionally.

3. Add carrots and saute another 3 minutes. Add squash, garlic, sun-dried tomatoes and Swiss chard to soup pot. Cook about 3 minutes or until chard begins to wilt.

4. Add stock, salt and pepper and bay leaf. Partially cover and simmer about 1 hour, or until beans are tender. Remove bay leaf. With a hand blender, puree the soup, leaving some whole pieces of chard and squash.

5. Add salt, pepper, cayenne pepper and parsley. Taste for seasoning.

6. Serve soup garnished with herbs, olive oil drizzle and Parmesan cheese.

Recipe notes

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.