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Ingredients
2-3 tbsp olive oil
2 cups onion (chopped)
1 bay leaf
2 stalks celery (minced)
2 medium carrots (diced)
2 tsp salt (or more, to taste)
6 cups water
3-4 cups cooked white beans
3 tbsp (about 10 cloves) fresh garlic (minced)
1½ lbs chard (minced)
Fresh black pepper to taste
Toppings:
Freshly grated nutmeg
Minced parsley
Parmesan cheese

Directions
1. Heat the oil in a soup pot or Dutch oven; add the onion, bay leaf, celery, carrots and salt. Cook over low heat for about 10 minutes, then add water. Cover, bring to a boil, lower the heat to a simmer, and cook quietly for about 20 minutes, or until the vegetables are very tender.
2. Add beans, garlic and as much of the chard as you can fit. Cover and wait a few minutes. When there is room, add more chard in batches, waiting between additions for the greens to cook down.
3. Add black pepper to taste (and while you’re tasting, adjust the salt). Serve hot, topped with a grating of fresh nutmeg, a little parsley and a generous sprinkling of parmesan cheese.

Recipe from: The New Enchanted Broccoli Forest by Mollie Katzen