Ingredients
– 1 bunch Swiss chard (about 1 lb.) – 1 tablespoon olive oil – 1 tablespoon minced garlic – 1 quart fat-skimmed chicken broth – 2 cans (15 oz. each) cannellini beans, drained and rinsed – About 1/2 cup fresh-grated parmesan cheese (see notes) – Salt and fresh-ground pepper
Wash the chard well and remove any discolored parts from the stems.
Tear the leaves away from the stems. Cut the stems into thin slices and chop the leaves into small pieces, about 1 inch long.
Put some oil in a medium-sized pot and heat it over medium heat. Add the sliced chard stems and garlic. Cook them until the stems become soft, which takes about 10 minutes.
Then, add the chopped chard leaves, broth, and 3 cups of water. Let it simmer (cook gently) until the chard becomes tender, which takes about 10 minutes more.
Add the beans to the pot and stir occasionally until they are heated through, which usually takes 1 to 2 minutes. Mix in 1/2 cup of parmesan cheese and add salt and pepper to your taste.
Serve the soup in bowls and offer more parmesan cheese at the table for people to add as they like.