I started out intending to make a simple cannellini and garlic soup but then I got on a riff with some other ingredients I had on hand, which is usually how I cook when I'm not following a strict recipe. So I decided to add Swiss chard and sun-dried tomatoes plus some onion and parsley. I served the soup with a drizzle of olive oil and a slice of sour dough wheat bread topped with melted Parmesan. The bread is from Black Crow Bakery here in Maine which I consider to be the best of the numerous boutique European-style bakeries in the state.

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