1 bunch Swiss chard (about 1 pound)
1 tablespoon olive oil
1 tablespoon fresh garlic, minced
1 quart vegetable broth
3 cups water
2 – 15 ounce cans cannellini beans, drained and rinsed
1/2 cup freshly grated Parmesan cheese, plus more for garnishing, if desired
Salt and freshly ground pepper

Rinse chard well, trim off and discard discolored stem ends. Tear leaves from stems. Thinly slice rest of stems crosswise. Cut leaves into 1-inch pieces.
Pour oil into a 4-5 quart pan over medium heat. Add chard stems and garlic. Stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water. Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.
Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2 cup Parmesan cheese. Add salt and pepper to taste. Ladle into bowls; serve with more Parmesan cheese, if desired.

Serves 4-6