If you use the Chicken Stock with Parmigiano-Reggiano Rinds recipe previously listed, you don't need to add the Parmigiano-Reggiano rind to this recipe. Either way, this is a deliciously creamy soup.
INGREDIENTS | SERVES 8 to 10
- 6 cups chicken stock
- 2 tablespoons extra-virgin olive oil
- ½ medium white onion, chopped
- 2 cloves garlic, minced
- 3 stalks Swiss chard, chopped
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 tomato, peeled and chopped
- 10 ounces canned cannellini beans
- 1½ tablespoons fresh basil, finely chopped
- 1½ tablespoons fresh Italian parsley, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 3” × 3” Parmigiano-Reggiano rind
In a large saucepan, heat chicken stock to boiling, then reduce heat and simmer.
Meanwhile, heat olive oil in a heavy stockpot, and then add onions and sauté until translucent. Add the garlic, simmer for a minute or two until just beginning to brown, then add chopped Swiss chard, zucchini, carrot, and tomato, and then sauté until vegetables begin to wilt.
Add to this the hot chicken stock, cannellini beans, basil, Italian parsley, salt, pepper, and Parmigiano-Reggiano rind. Bring all to a boil, then reduce heat and simmer for 30 minutes.
Taste and adjust seasoning, then serve, or cool and refrigerate.
Acid Brightens Flavors
If a soup tastes a little bland, add a bit of vinegar, lemon, or tomato. All of these foods are high in acids, which bring other flavors to life. Try a few experiments. For example, make this soup without the tomatoes, then add ¼–1/3 cup of red wine vinegar and taste the difference.