By The Gourmet Farm Girl
2 stalks celery plus some light green leaves (chopped)
3 green onions (chopped)
3-4 cloves garlic (minced)
4 tablespoons extra virgin olive oil
1 1/2 quarts low sodium chicken broth
2 bay leaves
1 Tablespoon dried parsley
1/2 teaspoon cracked black pepper
1/4 teaspoon dried thyme
1 medium size bunch of Rainbow Swiss Chard
(chop stems and leaves)
1 15 .5 oz. can Cannellini beans
2 cups cooked smoked ham (chopped)
In a large stock pot heat the oil and saute the celery, green onions and garlic for 1-2 minutes till fragrant. Add the chicken broth, seasonings and stems of the Swiss Chard; cook over medium heat for 10-12 minutes with lid tilted.
Add the Swiss Chard leaves, beans and ham; reduce heat to simmer; tilt the lid and cook for an additional 25-30 minutes; stir occasionally.
Serve with crusty bread for dipping.
Grated Parmesan cheese works well as a garnish.