Soupe corse

Method

Soak the dried haricot beans overnight, then drain. Dice the pancetta and render it gently in a large heavy pot with olive oil, then add finely chopped onions, garlic, carrots and celery, cooking until softened. Add the drained beans, diced potatoes, canned tomatoes with juice, stock, bay leaf and thyme, then simmer for 1.5 hours until beans are tender. Stir in the shredded Swiss chard or cabbage and continue cooking for 20 minutes. Season generously with salt and black pepper. Serve hot, traditionally accompanied by crusty bread rubbed with garlic.