Cannellini Minestrone

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 4.5 ounce chiles green chopped canned
• 14.5 ounce canned tomatoes diced drained canned
• 0.5 cup celery finely chopped
• 0.5 teaspoon pepper red crushed
• 2 cups .5 can cannellini beans dried
• 1 ounce porcini mushrooms dried
• 1 tablespoon basil fresh finely chopped
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 1  garlic clove minced
• 1 tablespoon olive oil 
• 4 teaspoons olive oil 
• 1 cup onion finely chopped
• 1 teaspoon salt 
• 1 pound torn swiss chard 
• 8 cups water 

Equipment

• food processor
• bowl
• frying pan
• ladle
• blender
• dutch oven

Directions

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand for 8 hours or overnight.
2. Drain and rinse beans.
3. Combine beans and 8 cups water in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender.
4. Combine mushrooms and boiling water to cover in a small bowl. Cover and let stand 30 minutes or until tender.
5. Drain and chop.
6. Place 2 cups cooked beans in a blender or food processor. Process until smooth; return pureed beans to pan. Stir in salt and pepper.
7. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
8. Add onion, celery, and garlic; cook 10 minutes or until vegetables are tender. Stir in mushrooms, parsley, and the next 4 ingredients (through chiles); cook for 3 minutes, stirring frequently.
9. Add onion mixture and chard to beans in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until chard is tender. Ladle soup into individual bowls; drizzle with oil.