Chard and White Bean Soup
James Carrier
YieldsMakes 2 1/2 quarts; 4 to 6 servings
While the simmers, brush some slices of country bread or levain with olive oil and toast them, to serve with the hot soup.

How to Make It

Step 1
1

Rinse chard well and trim off and discard discolored stem ends; tear leaves from stems. Thinly slice stems crosswise; cut leaves into 1-inch pieces.

Step 2
2

Pour oil into a 4- to 5-quart pan over medium heat. Add chard stems and garlic; stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water (see notes). Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.

Step 3
3

Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2 cup parmesan cheese and add salt and pepper to taste. Ladle into bowls; offer more parmesan to add at the table.

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

Directions

Step 1
1

Rinse chard well and trim off and discard discolored stem ends; tear leaves from stems. Thinly slice stems crosswise; cut leaves into 1-inch pieces.

Step 2
2

Pour oil into a 4- to 5-quart pan over medium heat. Add chard stems and garlic; stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water (see notes). Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.

Step 3
3

Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2 cup parmesan cheese and add salt and pepper to taste. Ladle into bowls; offer more parmesan to add at the table.

Chard and White Bean Soup