A hearty and flavorful soup combining ham, beans, and Swiss chard for a comforting meal.
In a Dutch oven, cook the smoked ham over medium heat until browned. Remove and set aside.
Browning the ham adds a rich, smoky flavor to the soup.
Sauté the garlic, onion, and carrot in the same pot until softened.
Stir frequently to prevent the garlic from burning.
Add the red pepper flakes and black pepper, stirring to combine.
Adjust the amount of red pepper flakes to your preferred spice level.
Stir in the Swiss chard stems and cook until tender.
Cooking the stems first ensures they become tender and flavorful.
Add the chicken broth, cranberry beans, and tomatoes. Bring to a boil, then reduce heat and simmer.
Simmering allows the flavors to meld together beautifully.
Stir in the Worcestershire sauce and Parmesan cheese. Return the ham to the pot.
Adding the cheese at the end enhances the soup's creamy texture.
Serve the soup hot, garnished with additional Parmesan cheese if desired.
Pair with crusty bread for a complete meal.
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