Ribolitta

1/2 cup olive oil

1.5 cups chopped onion

1.5 cups chopped carrots

1.5 cups chopped celery

1 small bunch swiss chard (about 3/4lb), stems removed and chopped, leaves cut into bite-sized pieces

2 tbsp chopped garlic

1 tsp chili flakes

1 tsp dried rosemary

1 can (796ml) italian plum tomatoes (not san marzano), reserve liquid

6 cups water

1 can (540ml) white kidney beans

1 Parmesan cheese rind

1 bay leaf

salt and pepper

1/2 cup grated parmesan cheese

1/2 cup chopped parsley

• Heat olive oil in large, heavy bottomed pot over medium-low heat. Add onions, carrots and celery, saute, stirring occassionally for 15 minutes or until vegetables are softened. Add chard stems and saute for 5 minutes longer.

• add garlic, chili flakes and rosemary and saute for 1 minute. Turn heat to medium-high. Add strained tomatoes and cook, stirring with wooden spoon to break up chunks, for 5 minutes or until tomatoes begin to carmelize and stick to bottom of pot. 

• Add tomato liquid, water, beans, Parmesan rind and bay leaf and bring to a boil. Add chard leaves, return to boil, then turn heat down to low. Cover pot, leaving lid slightly askew, and simmer gently for 45 minutes or until soup is flavourful. Season with salt and pepper. Discard bay leave and Parmesan rind.

• Sprinkle with Parmesan and parsley.

• Serve with garlic bread.