Instructions: Soak beans overnight in cold water to generously cover; or do a quick soak by bringing beans to boil in water to cover, boiling 2 minutes, covering, and letting stand 1 hour. Drain beans, reserving 2 cups soaking liquid. In a 6-quart soup pot, heat oil, add onions, and saute over low heat about 5 minutes, stirring occasionally. Add carrots and saute another 3 minutes.

Reserve 2 tablespoons of chopped Silverbeet ribs and add remaining Swiss silverbeet to soup pot. Cook about 3 minutes, or until wilted. Add chicken stock, reserved bean soaking liquid, beans, garlic, and bay leaf. Partially cover, and simmer about 1 hour, until beans are tender. Remove bay leaf.

Steam reserved Silverbeet ribs for 2 minutes in a pan of boiling water fitted with a steamer rack, or in a steamer. Remove and rinse with cold water to stop cooking process. Reserve for garnish. Puree half the soup through a food mill or a food processor fitted with the steel blade; return pureed soup to pot containing remainder of soup. Stir in salt, pepper, and parsley. Taste for seasoning. Serve soup garnished with Silverbeet ribs, parsley, and Parmesan cheese.

This recipe yields 6 to 8 servings.

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