Chard and White Bean Soup

While the soup is simmering, brush a few slices of rustic bread or pita bread with olive oil and toast them to serve with the hot soup.
Rinse the chard well, trim and discard the discolored tips of the stems; tear off the leaves from the stems. Thinly slice the stems across; cut the leaves into 1-inch-thick pieces.Add the oil to a 4-to 5-quart skillet and set over medium-high heat. Add the chard stalks and garlic; stir frequently until the stalks are tender, about 10 minutes. Add the chard leaves, broth, and 3 cups of water (see notes). Bring to a boil; cook, stirring occasionally, until the chard is tender in taste, another 10 minutes.Add the beans and stir occasionally until they are hot, 1-2 minutes. Add 1/2 cup parmesan cheese and season with salt and pepper to taste. Serve on plates; sprinkle with parmesan cheese.