Chickpeas and Swiss Chard in Parmesan and Sun-Dried-Tomato Broth

• 6 cups low-sodium chicken broth
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus one 2-inch Parmigiano-Reggiano rind
• Two 15-ounce cans chickpeas, drained
• 1 bunch Swiss chard (3/4 pound), stems discarded and leaves cut into 1-inch ribbons
• 1/4 cup plus 1 1/2 tablespoons store-bought sun-dried-tomato pesto
• Kosher salt and freshly ground pepper

1. In a medium soup pot, bring the broth to a simmer with the cheese rind and the chickpeas.
2. Cook over low heat until the broth is flavorful, about 10 minutes; discard the rind.
3. Add the Swiss chard and simmer until wilted, about 4 minutes.
4. Remove from the heat and stir in 1/4 cup of the sun-dried-tomato pesto.
5. Season the soup with salt and pepper.
6. Ladle into bowls and sprinkle with the grated cheese.
7. Garnish each bowl with a dollop of the remaining pesto and serve.

lowsodium, cheese, chickpeas, swiss chard, storebought sundriedtomato pesto, kosher salt

Taken from www.foodandwine.com/recipes/chickpeas-and-swiss-chard-parmesan-and-sun-dried-tomato-broth (may not work)