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Heat the olive oil in a large stockpot over medium heat. Add the onion and sprinkle with salt. Cook, stirring occasionally, until the onion is softened and translucent but not browned, about 7 minutes.
Add the soaked beans and enough water to cover the beans by an inch and cook until the beans are tender, about 30 minutes. Add the chicken broth and bring to a boil.
Add the whole grain and carrots and reduce the heat to a simmer. Cook for 40-45 minutes more, or until the grain is tender to the bite.
While the soup simmers, rinse the chard and trim by running a knife up and down each side of the stem. Chop the stem into bite-size bits and slice the leaves into ribbons.
When the whole grain is tender, add the prepared greens and cook just until wilted and tender, 5-10 minutes more. Season with additional salt to taste.
Serve immediately or freeze in single-serving portions.