Photo: Levi Brown
Prep Time
10 Mins
Cook Time
11 Mins
Yield
Makes 4 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

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).

Step 2

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.

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