1. Cover beans with water and soak overnight. 2. Drain, add fresh water to cover, and simmer until done. 3. In a medium sized soup pot, saute onions and carrots in olive oil for 3 minutes. 4. Add celery, chard and garlic and saute 10 minutes. 5. Add tomatoes and beans and enough chicken stock to cover. 6. Bring to a boil, then reduce heat and simmer one hour. 7. Stir in bread cubes, salt and pepper, parsley and cheese. 8. Let rest on stovetop for 2 to 4 hours. 9. Longer is better. 10. Reheat prior to serving. 11. Top each bowl with some shredded Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
