White Bean Soup with Ham, Pumpkin, and Chard

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups chopped yellow onion
• 3 bay leaves
• 2 stalks of celery, chopped
• 4 cloves garlic, peeled and minced
• One 2 pound whole sugar pumpkin, halved, seeds scooped out, flesh peeled, and cut into 1-inch chunks
• 1/2 pound ham hock
• 8 cups chicken stock
• 1 15-ounce can of whole peeled tomatoes, drained OR 1 large fresh, ripe tomato, peeled and chopped
• 6 sprigs of thyme, tied with string
• 2 15-ounce cans of cannellini white beans, rinsed and drained, or homemade
• 4 large Swiss chard leaves, center rib removed, leaves roughly chopped
• Freshly ground black pepper to taste

Directions

1. Warm the olive oil over medium heat in a large, heavy pot that holds 5 to 6 quarts. Stir in the onion and bay leaves, and cook for 2 to 3 minutes, just until the onion begins to relax. Add the celery and cook for another 2 to 3 minutes. Stir in the minced garlic and cook for 1 minute more.
2. Add the pumpkin pieces and ham hock to the pot. Pour in the chicken stock, then add the tomatoes and thyme. Raise the heat until the soup comes to a simmer, then lower it so it continues to bubble gently, uncovered. Simmer for 1 1/2 hours.
3. Lift the ham hock out of the pot and set it on a plate until it is cool enough to work with. Stir the white beans into the soup and cook for 15 minutes. Add the chopped chard and continue simmering for a few minutes, just until the greens have wilted.
4. Pull the ham from the bone, chop the meat, and stir it back into the soup. Thin the soup with 1 to 2 cups of water, depending on how brothy you want it. Take out the bay leaves before serving. Finish with freshly ground black pepper and adjust the seasoning to taste.