By Barbara Kafka
Clearly this is an Italian soup. Biete is Swiss chard, usually green, although I have a fondness for the drama and beefy taste of the red-stemmed kind.
In a medium saucepan, cook the chard with ½ cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard.
Very finely c