white bean and chard soup

I made a beautiful quarantine soup from the larder today: Burn merguez sausage in a pot so that it leaves nice brown sticky stuff on the pan. Substitute anything here; you could use other sausage or fake meat or a chicken thigh or a bone. Or go old-school vegan! (If you go vegan, get your brown from the mirepoix.) Remove the meat to a bowl.

Clean the pan by sautéeing diced onions, carrots, and celery (that is, mirepoix) in olive oil. Add white beans (either from a can or parboiled from dry for 40 minutes in water). Add water, salt, pepper, garlic, and maybe a mushroom-broth cube or something like that. Bring this all to a boil on the stove and then simmer it in the oven at 300 F (150 C) for 40 min.

At the end, add a bunch of finely chopped swiss chard (silver beet or equivalent; any lettuce will do), and the crispy sausage bits. Return to the oven for 15 min or until the lettuce is wilted. Serve with harissa for hotness.

I'm being unspecific about quantities here, but this truly isn't rocket science. The only thing that really matters is the ratio of salt to total mass.