• 1 Tbsp olive oil (plus additional for drizzling on the soup)
• 1 celery rib, cut into 1/4-inch cubes
• 1 small yellow onion, chopped
• 4 oz. pancetta, finely chopped (fine to substitute bacon)
• 3 garlic cloves, minced
• 6 to 7 c. cooked white cannellini beans (= 2 c. dried, soaked overnight & then simmered about an hour; or 3 1/2 cans)
• 6 c. chicken stock
• 1 large bunch Swiss chard
• 2 slices country bread, cubed
• salt and pepper to taste
• 2 Tbsp chopped fresh flat-leaf parsley
• grated Parmesan cheese for garnish

Heat the 1 Tbsp oil in a large pot over medium-high heat.  Add the celery and onion and cook until the onion is translucent, about 3 minutes.

Add the pancetta and cook for another 2 minutes.
Stir in the garlic and beans and then add the stock. Lower the heat to medium and cook at a gentle boil, uncovered, for 20 minutes, stirring occasionally.

Stir in the Swiss chard and bread and cook for another 12 to 15 minutes.
Season with salt and pepper, and add more stock if the soup is too thick.
Stir in the parsley.
Serve with a drizzle of olive oil and generous amounts of Parmesan.

From Anna Getty's Simple Green Organic, 2010, p. 105

Note: I used kale and that was lovely too. - Deborah