Swiss Chard and White Bean Soup
Dice one small onion.
Saute onion in 1 tbsp. olive oil over medium until until the onion is translucent. Add one bunch of chopped swiss chard and stir until chard is coated and starts to wilt.
Add cannellini beans. ( The night before I make this soup, I get one cup of dried beans, rinse them well and soak them in a bowl with 4 cups water. I then rinse the beans before adding them to the pot. Use could also used canned, but please use organic and make sure you rinse them well.
THE MOST IMPORTANT INGREDIENT: Add one rind of REAL Parmesan, about 3 inches in length.
Add 8 cups of organic chicken stock. If you prefer keep this vegetarian, you can use vegetable stock, but make sure it is a good one!
Stir well, adding about 2 tsp. of salt and 1 tsp. of fresh ground pepper. Bring to a boil and then reduce to a simmer.
Cook until the chard turns dark green and the beans are soft. Salt and pepper to taste and top with freshly grated Parmesan.
If you are so inclined, and because most kids turn their nose up at a strictly vegetable soup, you can add one cups of cooked ground Italian sausage right before you are getting ready to serve it. Spicy Italian sausage is perfect!