Parmesan Broth with White Beans and Swiss Chard

 

You may not be thinking about soup at this time of year, but I find that this relatively light soup makes a wonderful first course for a meal of grilled steak or seafood pasta. It is hardy enough to make a meal of in the winter months as well, but when I use it as a first course I serve a small portion in a shallow soup bowl and it works great. Swiss chard is plentiful this time of year and this is a way to use it. I originally found this recipe in a newspaper many years ago, but have altered it a little to suit my taste. The recipe was conceived by Sara Jenkins of Porsena and Porchetta in New York. 

Ingredients: (serves 8-10)

12 Cups Chicken Stock

12 Ounces Parmesan Rinds (available at Whole Foods or most cheese stores)

2 Garlic Cloves - smashed & diced

3 TBSP Olive Oil

1 Dried Red Chili Pepper - crumbled

6 Cups Loosely Packed Swiss Chard Leaves - Stems Removed and Cut into Thin Ribbons

3 Cups Canned Cannellini Beans - Drained

1-2 tsp Lemon Zest

Salt and Pepper to taste

Toasted Baguette Slices

Olive Oil to Drizzle

Preparation:

Over low heat, steep the parmesan rinds in the chicken stock for about 45 minutes, until the rinds are very soft and starting to fall apart. Strain the liquid and reserve. In a heavy bottomed soup pot saute the garlic in the olive oil until it is translucent. Add the crumbled red chili and the Swiss Chard leaves. Using a tongs, stir to coat the leaves in the oil and garlic mixture. Add the warm stock and the cannellini beans and bring to a simmer. Season to taste with salt and pepper and add the lemon zest. To serve, place a slice of toasted baguette into a soup bowl. Ladle the soup over the baguette and drizzle with a little olive oil.