for the beans

1. Put the desired quantity of beans in a bowl and cover with 2 inches of water.
2. Soak them overnight in a warm place.
3. Preheat oven to 325° F. Rinse and drain the beans, put them in a flameproof casserole dish, and cover with 2 inches of cold water.
4. Bring the beans to a moderate boil on top of the stove, then cover the pot and place in the middle level of the preheated oven.
5. Cook until tender, about 40 to 60 minutes, depending on the beans. Keep them in liquid until ready to use.

for the soup

• 1 teaspoon garlic
• 1/2 cup olive oil
• 2 tablespoons parsley, chopped
• 2 cups cooked beans, drained
• 1/2 teaspoon salt
• pepper to taste
• 1 cup chicken broth

1. Add 1 teaspoon garlic to a stockpot with 1/2 cup olive oil and sauté over medium heat until slightly colored.
2. Add 2 tablespoons of the chopped parsley, stir 2 or 3 times, then add 2 cups of drained, cooked beans, 1/2 teaspoon salt, and 8 twists of a pepper mill. Cover and simmer gently for 6 minutes.
3. Put 1/2 cup of the beans from the pot into a food mill or blender and puree. Then put the pureed beans back into the pot, together with 1 cup of chicken broth. Simmer another 6 minutes, taste, and correct with salt.

for the shrimp and chard

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon red pepper flakes to taste
• 1/2 pound shrimp, cleaned
• 1/2 bunch swiss chard, cleaned and stems removed

1. Heat the olive oil and butter over medium heat and add pepper flakes.
2. Add the shrimp and sauté it until cooked through, about 3 minutes. Remove and add it to the soup.
3. Add chard and sauté until it wilts, about 1 minute. Add it to the soup, stir it in, and serve.