Prest-O, Change-O!
Very rarely do I come up with a title for a blog before I write it. However, today, the title seemed obvious. I altered a New York Times recipe, and Prest-O, Change-O!
I think most of us have heard that expression all our lives, and associate it with magic. But did you know that it originated with the eponymous 1939 Warner Brothers “Merrie Melodies” cartoon that was the pre-cursor for Bugs Bunny? I certainly didn’t know that… until today. (The video is available on YouTube — it’s pretty cute.)
The original recipe from The New York Times was not a soup. I’m actually not sure what it was, perhaps a side dish? Anyway, we were in the mood for soup and this combination of ingredients seemed perfect for the chilly weather and what was available in the market — beautiful rainbow chard from the Tucson Village Farm! I made several changes to the original recipe and, with the magic of chicken stock, I did turn it into a soup in the Italian style. Presto-O, Change-O!
~ David
White Bean and Chard Soup
To print this recipe, please click the small printer icon below.
Ingredients
- 1/4 cup olive oil, plus extra for serving
- 1 sweet yellow onion, diced
- 10 ounces Swiss chard, stems removed and sliced, leaves torn into 1-inch pieces
- 2 teaspoons minced fresh rosemary or thyme
- 1/4 teaspoon red-pepper flakes, plus more to taste
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups chicken stock (bone broth preferred)
- kosher salt
- freshly ground black pepper black pepper
- 1 tablespoon lemon juice
- 1/2 cup grated Parmigiano Reggiano, plus extra for serving
Instructions
- Place the olive oil in a large soup pot over medium heat. Add the onion, sliced chard stems, and rosemary, and cook for about 10 minutes, stirring occasionally, until onion and chard stems are tender. Add the red-pepper flakes and cook another minute.
- Add the greens, little by little, cooking and stirring, adding more greens as each previous addition wilts.
- Add half the beans, stir, then mash using a bean masher. Add the remaining beans with the broth and a good grinding of black pepper; stir to combine. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Remove from the heat and add the lemon juice and cheese. Taste and season with salt and pepper. Divide among 4 soup bowls and top with more Parmigiano Reggiano and a drizzle of olive oil.
- Serves 4.
© 2025 Copyright Cocoa & Lavender
angiesrecipes
March 8, 2025 at 6:06 amI have never heard of that expression…always live and learn! The soup sounds really comforting and tasty, esp. one enjoys beans.
Cocoa & Lavender
March 8, 2025 at 6:56 amAngie — it’s an expression amateur magicians use when then change an object into something else… a magic wand into a dove, perhaps? Yes, the soup is very comforting!
Michael Sharpless
March 8, 2025 at 6:08 amThis is perfect comfort food. I’ve had the pleasure of having this at David’s table. So good. A little crusty bread and it’s like a culinary version of sitting by a fireplace, all cozy.
Cocoa & Lavender
March 8, 2025 at 6:57 amThanks, Michael — yes, a crusty bread is the perfect accompaniment. We should have it tonight — it’s so chilly!
Mimi Rippee
March 8, 2025 at 6:21 amBeautiful! It’s a great recipe. I wish I could get chard where I live.
Cocoa & Lavender
March 8, 2025 at 6:58 amMimi — thanks you. I never cease to be stunned by what isn’t available there.
Mad Dog
March 8, 2025 at 6:46 amThat looks delicious and somewhat like a Tuscan (not Tucson) farmhouse soup! The Black Goat wine looks like a good accompaniment too.
Cocoa & Lavender
March 8, 2025 at 7:00 amThat’s funny, Mad Dog — I read you note and immediate looked to see if I inverted the spelling of Tuscan/Tucson… it’s easy for us to do! It is very much like a Tuscan soup but not exactly so I thought it best not to say. The wine — an Aglianico from Puglia — was an excellent pairing.
Mad Dog
March 8, 2025 at 1:35 pmSorry, no, I was just amused by the similarity in place names and it does look so Tuscan. I’m sure I will make it or or reinvent it! 🤣 Great inspiration, as always.
Cocoa & Lavender
March 13, 2025 at 8:07 amIt is funny how many times I invert the two place names when typing — we both love being in Tuscany and it is an easy mistake to make. Go for the reinvention and let me know what comes of it!
FEL!X
March 8, 2025 at 7:22 amWhat a lovely soup! I’m always keen for white beans!
«Presto-presto» I only know from a song from Luis Mariano (and with the same melody but the wording «prego-prego» from Sophia Lorens «Bing! Bang! Bong!») 😜 Hahaha!
Cocoa & Lavender
March 8, 2025 at 8:15 amWho doesn’t love Sophia’s Bing! bang! Bong!? I tend to love all bean soups, too. So comforting!
Barb
March 8, 2025 at 9:05 amSoup is the perfect food for this time of year when the weather can change drastically in the blink of an eye. This one is simple, healthy and sounds delicious! That’s beautiful chard, I think I’ll plant some this year. It’s easy to grow and can tolerate warmer weather than spinach.
Cocoa & Lavender
March 8, 2025 at 9:07 amThanks, Barb — I really love the sunlight behind the chard in the garden — it’s like nature’s stained glass. And, yes, it is much more heat tolerant — we grow it as an under planting as it gets some shade in our harsh summers.
Gerlinde de Broekert
March 8, 2025 at 9:49 amWhat a great soup. I could eat this every day and I have lots of Swiss chard in my garden. The problem is my husband. He doesn’t like anything green.
Cocoa & Lavender
March 8, 2025 at 10:07 amOh my, you are so patient! I’m not sure I could live with someone who didn’t need anything green. Well, there are other versions of bean soups that don’t have greens… But he doesn’t know what he’s missing!
Eha Carr
March 8, 2025 at 1:55 pmHave known Bugs Bunny forever of course but the saying is totally new, and a few matters may have to be looked up 🙂 ! The soup looks very appetizing and filling and easy to make with my favourite cannellini beans. Don’t know whether there is chard around at the moment but one of the Asian green leaves would love to be included I’m sure 🙂 !!!
Cocoa & Lavender
March 13, 2025 at 8:05 amThere are so many greens that one could sub for the chard. And, while I used cannellini beans, any good white bean will do.
Eha Carr
March 8, 2025 at 5:52 pmAnd, thank you for my extra talk with Mr Google this morning as have reached from ‘Presto-O! Change-O!’ to ‘Hare-Um! Scare-Um!’ – oh, thinking back I can actually vaguely recall these in far, far simpler times in the world . . . now to Bugs Bunny and his infernal carrots – methinks they made me dislike the vegetable for eons . . .
Cocoa & Lavender
March 13, 2025 at 8:04 amGlad you enjoyed your extra look into Bugs!
Pauline
March 9, 2025 at 3:29 pmYour soup looks so delicious and comforting David, it’s almost soup weather here, but with the air-conditioning on we can manage it. I like to add beans to soup too. All of the vegetables pre-soup are so attractive and worthy of a photo. I’ll look out for chard, sometimes it appears.
Cocoa & Lavender
March 13, 2025 at 8:03 amAir-conditioning is a godsend for those of us who love to cook even when it is hot! Thanks, Pauline, for your kind words.
Jeff the Chef
March 10, 2025 at 8:38 amWhat a goodlooking soup! I often see chard at the store, and I don’t often buy it … but now I’m going to, so I can give this a try!
Cocoa & Lavender
March 13, 2025 at 8:02 amI think you both would love this soup. While very healthy, it is also hearty and comforting. And I know it is still pretty chilly there…
Frank | Memorie di Angelina
March 10, 2025 at 9:27 amBeans and greens! I love that combination! And this soup looks so tasty and warming. A bit like ribollita as yo mentioned but much quicker and easier to make. I make something very similar only with escarole.
And yes, I’m guessing the original was a side dish, perhaps inspired by “cicoria e fagioli”?
Cocoa & Lavender
March 13, 2025 at 8:01 amI really need to try cooking with escarole — only one store carries it here and it happens to be the store closest to our home.
I wonder if it was ciccoria e fagioli… good thought. I went back to the article but there was not notice of it, but that is The NY Times for you…
Jean | DelightfulRepast.com
March 10, 2025 at 12:07 pmDavid, this is just the sort of soup meal I love. Love chard. You might have just inspired me to plant some in the garden this year. It’s been at least a decade since I last grew any.
PS I got your comment right after I added photos to my tiramisu post. So if you missed them, well, you can take a peek if you like!
Cocoa & Lavender
March 13, 2025 at 8:00 amWe grew chard several years ago… it wasnt successful until we underplanted it and it got more shade. Then, we had chard coming our of our ears! You should definitely plant some!
I did go over and peek at your tiramisu photos — quite pretty. Check out mine (Chocolate TUramusù), when you have a chance. I got very fancy when making it!
sherry
March 10, 2025 at 2:23 pmNope never heard that expression before! We call chard silverbeet here; it used to be very common but English spinach seemed to take over tho rainbow chard can be found. I do love a bean or two!
sherry
Cocoa & Lavender
March 13, 2025 at 7:52 amNow I have to wonder if there is an American name for English spinach!
Ben | Havocinthekitchen
March 12, 2025 at 1:08 pmThis is just like we love our winter soup – hearty, (yet healthy and not too heavy), flavourful, and delicious. Just give us some crusty bread, and we’ll be happy! 🙂
Cocoa & Lavender
March 13, 2025 at 7:51 amThanks, Ben — it easily became a favorite in our house once we transformed it into a soup!
Valentina
March 19, 2025 at 2:51 pmI’m going to make this tonight! For our friends we’re currently living with. They will LOVE it. Thank you. 🙂 ~Valentina
P.S. GORGEOUS photo of the chard stems!
Valentina
March 24, 2025 at 2:24 pmWanted to circle back to tell you that we all enjoyed this recipe. It’s reminiscent of a recipe I have but I use spinach and basil. This was heartier and I loved the added heat from the sprinkle of chili flakes. Delicious. 🙂 ~Valentina
Cocoa & Lavender
March 27, 2025 at 4:31 pmI am so honored that you made this for your friends/hosts. I am so glad that you all enjoyed it –– it is a bowl of comfort. And, yes, the little bit of heat is very nice.
Raymund
March 19, 2025 at 2:52 pmTurning a side dish into a soup sounds like exactly the kind of kitchen magic I love. And with rainbow chard from a local farm? Even better! Sometimes the best recipes come from a mix of inspiration and what’s fresh at the market. Sounds like a perfect cozy bowl for a chilly day!
Cocoa & Lavender
March 27, 2025 at 4:33 pmBeans are such a great source of all things healthy, Raymund — we love them, too.
The-FoodTrotter
March 22, 2025 at 1:14 amWhat a beautiful rural and hearty soup! I’m obsessed by beans soup, the texture is so rich and flavourful! I bet the Swiss chard are a good addition too.
Have a nice day 🙂
Cocoa & Lavender
March 27, 2025 at 4:33 pmThanks, Romain – The soup is really so warming on a chilly day, and yet feels fresh when the weather is good. Glad oyu like the recipe!
Inger
March 29, 2025 at 12:47 pmThis looks a lot like a soup I’m enjoying now at a local restaurant except they use kale. So good and so much health in a single dish!
Cocoa & Lavender
March 29, 2025 at 1:47 pmI have made this with kale, as well, but I really like using the chard, especially since you can use the stems cooked with the onions. It has a lot more flavor and fiber to the dish.
2pots2cook
March 31, 2025 at 7:07 amBuenO, BelloO, dear David!
Cocoa & Lavender
April 2, 2025 at 8:34 amGrazie mille, Davorka!