My husband recently came home with a bunch of organic swiss chard and that sent me in search of a recipe,
and to my delight I found this recipe for White Bean and Swiss Chard Soup.

The original recipe was from the Whole Foods Market Cookbook and I tweaked it a bit to my liking.

To accompany the recipe, I toasted some artisan garlic bread, slathered it with a garlic/herb cream cheese spread,
and topped it with grated Parmesan cheese and chopped parsley and put it in a 400 degree oven to melt the cheese.

1 Tbsp. OLIVE OIL
1 medium ONION, chopped
1 stalk CELERY, chopped
1/2 large GREEN PEPPER, chopped
1/2 large RED PEPPER, chopped
1/2 large YELLOW PEPPER, chopped
1/2 large ORANGE PEPPER, chopped
2 cloves GARLIC, minced
1/8 c. dried ITALIAN HERBS
1 (14.5 ounce) can diced TOMATOES in juice
6-7 c. CHICKEN BROTH or VEGETABLE BROTH
2 cans WHITE KIDNEY BEANS, rinsed and drained
1/4 c. BASMATI RICE
3 c. SWISS CHARD, washed and chopped with heavy stems removed
SALT and PEPPER (fresh ground), to taste

Heat the olive oil in a soup pot over medium heat and add the onion, celery, peppers and garlic and sauté until the onion is translucent.

Add the Italian herbs and tomatoes with juice. Cook for another minute, stirring often.

Add the broth and simmer for about 20 minutes.

Stir in the rice and swiss chard and continue to simmer for 15 minutes until the rice is cooked.
Add the beans and simmer another 5 minutes. Season with salt and pepper.