Top-quality jarred pesto is the key to this soup, contributing a lovely, herby nuttiness. Simmering the soup with a Parmigiano-Reggiano rind adds even more flavor complexity. More Fast Soups
In a medium soup pot, bring the broth to a simmer with the cheese rind and the chickpeas. Cook over low heat until the broth is flavorful, about 10 minutes; discard the rind. Add the Swiss chard and simmer until wilted, about 4 minutes.
Remove from the heat and stir in 1/4 cup of the sun-dried-tomato pesto. Season the soup with salt and pepper. Ladle into bowls and sprinkle with the grated cheese. Garnish each bowl with a dollop of the remaining pesto and serve.
Spicy, medium-bodied Tuscan red.