 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | can (10.75 oz), prepared | Chicken broth | 1/3 | cup | grated parmesan-from hard, not with fillers in shaker bottle | 1/4 | teaspoon | garlic crushed | 1/2 | dash | chili pepper flakes | 1/3 | tablespoon | olive oil | 1/2 | leaf | swiss chard | 1/3 | cup | Cannellini beans, canned | 1/8 | teaspoon | Lemon zest | 2 1/2 | dash | salt, to taste | 3 1/2 | dash | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | Over low heat, steep 8 cups chicken stock with 8 ounces parmesan rinds for about 45 minutes, until the rinds are soft. Strain the liquid and reserve. | | 2 | In a heavy-bottomed soup pot, saute 1 smashed garlic clove in 2 tablesppons olive oil over medium heat until garlic just begins to color.. Add 1 dried red chili crumbled ( or red pepper flakes);4 cups loosely packed Swiss chard; stems removed and leaves cut into ribbons;and stir to coat. | | 3 | Add the warm, strained stock and 2 cups canned cannellini beans and bring to a simmer. Season with salt and pepper and add a teaspoon lemon zest.. | | 4 | To serve, ladle soup over a slice of toasted county bread and drizzle with olive oil. |
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