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Chard and White Bean Soup

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


  • 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

Nutrition Information

  • calories 196
  • caloriesfromfat 26 %
  • protein 17 g
  • fat 5.6 g
  • satfat 1.9 g
  • carbohydrate 19 g
  • fiber 6.8 g
  • sodium 526 mg
  • cholesterol 6.4 mg

How to Make It

  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.

  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.

  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.

Cook's Notes

If you're using imported parmesan, such as Parmigiano-Reggiano, add a piece of the rind to the soup in step 2 for extra flavor.