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.

How to Make It

Step 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

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

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.

Chef'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.

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