I realize that soup may not be summer fare, but when your mother in law gifts you with a beautiful bunch of Swiss chard from her garden and your AC is cranking, you make soup. While I admit, I have not cooked this green before, I was pleasantly surprised by it's tender texture and licorice-like flavor. Did I mention my husband bakes the most delicious sour dough bread to pair with soup? No low carb diets here folks.While we could all use less animal protein in our diets, this recipe is not only a great vegetarian option, it's also chock full of nutrients. It's low in fat and loaded with fiber, boasting 13 grams per serving (over half your Daily Value)! In addition, it's an excellent source of protein, iron and beta-carotene and a good source of vitamin C and calcium. We served it with a little grated Parmesan and it was quite tasty. And without further ado, here is the recipe:Ingredients:1 Tbsp. olive oil1/2 cup chopped yellow or white onions1 clove garlic, minced4 cups low sodium vegetable or chicken broth1 can (drained/rinsed) Great Northern beans (can use Navy or Cannellini beans)4 cups (2 large bunches) fresh Swiss Chard2 tsp. jarred pestoDirections: 1. Heat the olive oil in a large soup pot.2. Add the onions and garlic and sautee until light brown.3. Add the vegetable (or chicken) broth and Great Northern beans4. Rip the chard into small pieces, but discard the stems. Add Swiss chard to soup.5. Stir in 2 tsp. prepared pesto and simmer soup for ~30 minutes on low/medium heat until beans are softened. Serve with sprinkled Parmesan or Asiago cheese, salad and crusty bread.Makes 6 (1 cup) servings. Nutrition facts per serving: 254 calories, 3.8 grams fat, 42.8 grams carbohydrate, 13 grams fiber, 14 grams protein, 0 mg cholesterol, 331 mg sodium.