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.
