As usual, I reduced the amount of fat in this recipe. You can add more if you think its necessary.
1 bunch Swiss chard (I used red - but I think white would make a prettier soup)
1 quart vegetable broth (I made some yesterday)
1 14 oz can of cannellini beans
4 thick slices of ciabatta bread (we bought a fresh loaf at Trader Joe's this morning)
good olive oil (I've been using Halutza Israeli extra virgin lately)
a glove or two of garlic
salt & freshly ground pepper (I bought some Redmond gourmet kosher sea salt and I am trying that to see if I notice a taste difference - it is very pretty to look at- a pinkish beige with darker brown crystals interspersed, I think I like it - jury is still out)
freshly grated Parmesan cheese
- Remove the long parts of the swiss chard stems and put the greens in a big bowl of cold water to wash - stir them around a bit
- Put the heat on medium under a heavy pot
- Peel the onion
- Put 1 tsp olive oil into the pot to heat
- Chop the onion and add to the pot - set the timer for 5 minutes - stir occasionally
- While the onion is cooking - drain & rinse the swiss chard (re-wash if there is a lot of dirt in the water), then remove the center spines from the leaves and chop it into small pieces
- When the timer goes off, add the swiss chard to the pot, cook, stirring occasionally, for 5 more minutes
- While the swiss chard is cooking, open the can of beans, drain and rinse, measure out the stock
- When the timer goes off, add the stock and beans to the pot, season with salt and pepper, and bring to a gentle boil
- While the soup is heating, toast the bread slices, rub each slice with a cut piece of garlic, go easy on the garlic for those (like S.) who do not like a lot.
- Place a bread slice in each shallow soup bowl, drizzle 1/4 - 1/2 tsp olive oil over the bread, ladle on the soup, letting a little greens and beans pile on top of the middle of the bread.
- Grate a little cheese over the top and serve
We had this as a first course and cooked up a the rest of a bag of Celantano frozen ravioli to go with it, which turned out not to really be necessary, this soup is a meal in itself.