White beans slow-cooked with chard and rosemary

Place the white beans in a small bowl and cover with 2 cups of cool water. Let them soak at room temperature for at least 8 hours or overnight.

Peel and finely dice the yellow onion. Set aside.

Peel the garlic cloves and give them a gentle crush with the flat of your knife. Set aside.

Scrub the carrot and slice it into thin coins. Set aside.

Separate the chard stalks from the leaves. Cut the stalks into small pieces and roughly tear the leaves. Keep them apart.

In a small saucepan, warm the olive oil over medium-low heat. Add the diced onion and cook gently, stirring occasionally, until soft and translucent, about 5 minutes.

Add the crushed garlic and carrot coins. Cook for another 2 minutes, letting the aromas bloom without browning.

Drain the soaked beans and add them to the saucepan along with the chicken broth, the chard stalks, and the sprig of rosemary. Stir everything together.

Bring to a gentle simmer, then reduce the heat to the lowest setting. Cover partially with a lid and cook for 1 hour and 30 minutes, stirring occasionally, until the beans are tender and the broth has thickened slightly.

Remove the rosemary sprig and the garlic cloves (discard the garlic if you prefer). Stir in the chard leaves and cook uncovered for 15 to 20 minutes more, until the leaves are wilted and silky.

Season with salt and a small pinch of white pepper. Taste and adjust the seasoning if needed. If the broth seems thin, let it reduce for a few more minutes with the lid off.

Ladle the beans and chard into a wide, shallow bowl. Drizzle a little extra olive oil over the top if you like. Serve warm.