Bieta in Brodo with Parmesan Crisps

Ingredients

• 1 bunch Swiss chard, stems removed and leaves chopped (about 4 cups) 1 bunch Swiss chard, stems removed and leaves chopped (about 4 cups)
• 4 cups vegetable or chicken stock (950ml) 4 cups vegetable or chicken stock (950ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• 1 cup grated Parmesan cheese (100g) 1 cup grated Parmesan cheese (100g)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 8g (2g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
3. 3.
   Add the Swiss chard leaves to the pot and cook for a few minutes until wilted.
4. 4.
   Pour in the vegetable or chicken stock and add the dried thyme and bay leaves. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
6. 6.
   Meanwhile, line a baking sheet with parchment paper. Spoon small mounds of grated Parmesan cheese onto the sheet, spreading them out evenly.
7. 7.
   Bake the Parmesan crisps in the preheated oven for about 5-7 minutes, or until golden and crispy.
8. 8.
   Remove the Parmesan crisps from the oven and let them cool for a few minutes.
9. 9.
   Ladle the Bieta in Brodo into bowls and garnish with the Parmesan crisps and fresh parsley.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Swiss chard — Make sure to thoroughly wash the Swiss chard leaves to remove any dirt or grit. Trim off the tough stems and chop the leaves into bite-sized pieces.
• Parmesan cheese — Use freshly grated Parmesan cheese for the crisps to achieve the best texture. Be careful not to overcrowd the baking sheet, as the cheese needs space to melt and crisp up.

Tips & Tricks

• For a heartier version, you can add cooked pasta or beans to the soup.
• Experiment with different herbs and spices to customize the flavor of the broth.
• If you prefer a smoother texture, you can blend a portion of the soup before serving.
• Substitute Parmesan cheese with other hard cheeses like Pecorino Romano or Grana Padano for a variation in flavor.
• Serve the soup with a drizzle of extra virgin olive oil for an added richness.

Serving advice

Serve the Bieta in Brodo hot, garnished with the crispy Parmesan crisps and fresh parsley. Accompany it with a slice of crusty bread for a complete and satisfying meal.

Presentation advice

Present the Bieta in Brodo in individual bowls, allowing the vibrant green color of the Swiss chard to shine through. Arrange the Parmesan crisps on top of the soup, adding an artistic touch. Sprinkle some fresh parsley over the soup for a pop of color.