Italian Style Swiss Chard

We had a bountiful crop of swiss chard this summer and I just picked the last of it & made another pot of healthy, delicious chard, which can almost be called a minestrone. Do your heart (& palate) a favor and give it a try! When I make this, I easily double or triple the recipe:

In a large stockpot over medium heat, add 1/2 cup olive oil; when hot (but NOT smoking) add 1 large sliced onion, 8 cloves chopped garlic & saute until soft and not quite golden. Add 3 cups chopped tomatoes w/juice and 1-1/2 cup water. (If you aren't using fresh tomatoes, use canned Italian tomatoes, smashed.) Season with salt & pepper and a pinch of red pepper flakes. Cover and simmer 20 minutes.

Rinse well: 1 large or 2 small bunches of escarole (chopped up, approx. 8 -10 cups... don't be scared - this cooks down like spinach) - slice stems in 1" pcs. & add to the simmering tomatoes- cover and cook 25-30 minutes on a low simmer. Meanwhile, chop the leafy parts of the escarole in 2" strips ... you should have approx. 8-12 cups of leafy greens. It shrinks wayyyyyy down as it cooks. Add the greens to the pot, cover and simmer for another 20-30 minutes or so (until tender as desired) - uncover pot & stir occasionally during cooking time. Taste and add more salt & pepper, if needed.

Add 2-3 cans of drained and rinsed cannelini beans to swiss chard in pot (OR prepare 2 cups dried cannelini beans beforehand & use them instead of canned ones.) - simmer another 15 minutes until beans are heated thoroughly. At this point - you can add some cooked, drained pasta (ditalini is good), if desired.

Serve in a bowl drizzled with olive oil and grated/shaved parmesan cheese.