This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.

2 pounds Swiss chard (2 generous bunches)

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 stalks celery, finely diced

Salt to taste

4 garlic cloves, minced

2 quarts chicken stock, vegetable stock or water

A bouquet garni made with a bay leaf and a couple of sprigs each parsley and thyme

1/2 cup basmati rice

Freshly ground pepper

Freshly squeezed lemon juice (optional)

Freshly grated Parmesan for serving (optional)