Swiss Chard And Navy Bean Soup

• 1 head garlic
• 1 tablespoon olive oil
• 1 cup celery
• 1 cup carrot
• 1 cup diced onion
• 2 cups canned navy beans, rinsed and drained
• 2 cups reduced-sodium chicken broth
• 2 cups water
• 3 cups swiss chard
• 1 teaspoon black pepper
• 2 tablespoons fresh parmesan cheese

1. Preheat oven to 425 degrees F.
2. Cut the top off the head of garlic, place on a baking sheet and bake for 40 minutes.
3. In a large pot, heat oil over medium heat. Cook celery, carrots and onion for about 10 minutes.
4. Add beans and chicken stock and water. Cook for an additional 10 minutes.
5. Squeeze the garlic pulp into the pot. Add the swiss chard, pepper and cheese.
6. Puree with an immersion blender or in small batches in a regular blender.
7. Serve!

garlic, olive oil, celery, carrot, onion, navy beans, chicken broth, water, swiss chard, black pepper, parmesan cheese

Taken from www.food.com/recipe/swiss-chard-and-navy-bean-soup-396681 (may not work)