We had a craving for a plant-forward soup with Swiss chard, and we tried this recipe: https://cooking.nytimes.com/recipes/1013539-swiss-chard-and-chickpea-minestrone?smid=ck-recipe-iOS-share The parmesan rind is essential. For the 1/2 cup of soup pasta, we used ditalini.
Our minor modifications: first, we did not de-stem the chard; we love its crunchy texture and tartness. Instead, we used slightly more than half of a bunch of chard (stem and leaf), trimmed and sliced into chiffonade (see Note below). Second, the recipe is vegetarian, but we used 7 cups chicken broth (4 cups no salt, 3 cups hot water seasoned with 1 Tbsp Better Than Bouillon) instead of water. (Oct. 2022)
Note: If you are including the stem (as we did), we recommend not using an entire bunch of kale for the soup. Otherwise, the liquid to vegetable ratio will be off, and you’ll be stuck with too little liquid.
Cooking Adventures 