1 fresh jalapeño, seeded and minced (1 TBSP minced)
1/2 cup chopped flat-leaf parsley
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
6 ounces Swiss chard, stems removed
1/4 cup finely grated Parmesan cheese
How to Make It
Drain and rinse the beans. Combine beans, minced jalapeño, parsley, lemon zest and juice, and salt and pepper in a large soup pot. Add 3/4 cup water. Cover; cook over medium heat until hot (about 5 minutes).
Stack the chard leaves, slice into thin ribbons; stir into hot bean mixture. Cover and cook until the chard is soft and fully cooked (6-7 additional minutes). Transfer to a serving bowl. Sprinkle with cheese. Serve hot.