Adapted from Deborah Madison’s Vegetable Soups cookbook. Her version calls for leeks and kale, neither of which I had on hand.
1 medium onion, diced
1 russet potato (about 1/2 pound), peeled and cut in chunks
2 Tbsp. olive oil
2 cups slivered swiss chard, thick stems sliced separately
About 2 cups cauliflower florets
1 garlic clove, pressed
salt & pepper
6 cups broth (white bean broth, vegetable broth or chicken broth)
Asiago cheese for grating
Warm the oil in a soup pot over medium heat. Add the onions and potato and stir. While they are warming, slice the chard stems and add them to the pot. Slice the chard leaves into ribbons. Add the chard leaves, garlic, cauliflower and salt. Cook about 5 minutes.
Add the stock, bring to a boil, then lower the heat and simmer until the vegetables are tender, about 20 minutes.
Finish each serving with a drizzle of olive oil, pepper and a grating of cheese.