Greens and Lentils in Parmesan Broth

Last weekend, I was in Manhattan and was taken to a fabulous bakery called "Buchon." In addition to their namesake pasteries, the cafe was serving a soup made of parmesan broth. This means that even when you can't see in any cheese... you can taste it! Parmesan also holds up well in a soup because it keeps its texture. A nice pairing with chickpeas and greens!

Ingredients:
6 cups vegetable broth
1 large 3" cube of hard parmesan, including rind
lots of garlic
swiss chard or other green
1 can of chickpease

Simmer the broth, garlic, and parmesan with rind for about 20 minutes. Remove rind and cheese. Discard the rind, and cut up the cheese into cubes and return to the broth. You can actually do this cubing beforehand but I think the cheese is more manageable when it is warm. Add the greens and chickpeas and let simmer for 10 more minutes. Serve with bread and black pepper!