Chickpeas and Swiss Chard in Parmesan and Sun-Dried-Tomato Broth

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Ingredients

  1. 6 cups low-sodium chicken broth
  2. 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus one 2-inch Parmigiano-Reggiano rind
  3. Two 15-ounce cans chickpeas, drained
  4. 1 bunch Swiss chard (3/4 pound), stems discarded and leaves cut into 1-inch ribbons
  5. 1/4 cup plus 1 1/2 tablespoons store-bought sun-dried-tomato pesto
  6. Kosher salt and freshly ground pepper

Description

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