1. Drain and rinse the beans, minced jalapeno, parsley, lemon zest and juice, and salt and pepper in a large soup pot. Add 3/4 cup water. Cover; cook over medium heat until hot (about 5 mins).

2. Stack the chard leaves, slice into thin ribbons; stir into hot bean mixture. Cover and cook until the chard is soft and fully cooked(6-7additional minutes). Transfer to a serving bowl. Sprinkle w/ cheese. Serve hot.