Bean and red beet soup

Recipes

Put the beans soaked in cold water for 12 hours;
Boil the beans in plenty of boiling salted water for 45 minutes;
The cooking times will be the same even if you use fresh beans;
Fry the garlic clove over a gentle flame for two minutes in two tablespoons of oil;
Add the beans to the mixture and cook for 3 minutes on a gentle flame;
Cover everything with the vegetable stock, salt and simmer for 10 minutes, adding more broth when the soup dries too much;
Add the chard and cook for another 5 minutes;
Season with salt, pepper to taste and serve.