Now I've made enough soups in my lifetime that I really don't need a recipe. The key to a good soup is high quality ingredients, homemade chicken stock if you have it, whatever seasoning you like (I like cumin and smoked paprika) and my secret ingredient, a 1/2 inch piece of Parmagianno Regianno cheese rind.
The preparation is really pretty simple and straightforward.
Dice the onion
Scrub the carrots and cut into 1/2 inch moons
Remove the stem and tough rib from the chard
Wash and spin dry
Slice chard into thin ribbons
Saute the onion and carrot in extra virgin olive oil over medium heat until onion is soft and carrot begins to brown, about 10 minutes. Season with Kosher salt and freshly ground black pepper.
Add the chard, 1/4 teaspoon of smoked paprika and 1/2 teaspoon of cumin and saute for another 5-7 minutes until the chard begins to wilt.
Add the chicken stock, cheese rind and 1 can of drained, well rinsed Great Northern or cannellini beans and 1/2 cup pearl couscous
Let simmer for about 30 minutes or until couscous is cooked. Taste and adjust seasoning. Sprinkle with a little grated Pecorino Romano cheese and serve. Although delicious immediately, this soup is even better served the next day.