A simple, light, and robustly-flavoured soup (thank you, parmesan), this recipe makes for an excellent dinner or lunch paired with crusty bread and a glass of wine. Swiss chard is my hardy leafy green of choice, but kale could easily be used in its place. I made this soup in 30 minutes, and froze the leftovers for future lunches. Makes approximately 5-6 servings.
Heat olive oil in a heavy bottom pot over medium heat. Add onions, and cook until translucent about 5 minutes. Add carrots and garlic, and cook an additional 5 minutes.
Add in the stock, tomatoes, and parmesan rind (if using). Bring to a simmer and let cook for at least 10 minutes, and up to 20 minutes.
Stir in beans and Swiss chard and cook for a few more minutes, until the chard leaves are cooked but still vibrant. Season with salt and freshly ground pepper to taste.
Serve topped with parmesan.