Chard and bean soup

[Serves 4]

¼ cup olive oil
1 onion, chopped
2 garlic cloves, peeled and finely chopped
3 carrots, peeled and sliced
3 leeks, white parts only, sliced and washed well
350g chard, washed well, stems removed and shredded
1,5 litre vegetable or chicken stock
400g tin borlotti beans, rinsed and drained
sea salt flakes and freshly ground black pepper

To serve:
8 slices ciabatta
4 giant garlic cloves, halved, for rubbing
extra-virgin olive oil
freshly grated Parmesan

1 Heat the olive oil in a large pot over medium to medium-low heat and add the onion, garlic, carrots and leeks. Fry gently until softened and golden.
2 Add the chard and sauté briefly, moving it around the pot.
3 Add the stock and bring to the boil, then add the beans and simmer for 5 minutes. Season to taste.
4 Toast the slices of ciabatta and rub with the cut side of a piece of garlic. Place two slices in each bowl, drizzle with olive oil, ladle over soup and sprinkle with Parmesan.