Minestra of Spring Greens and Herbs with Optional Truffled Polenta Croutons

Ingredients

• For the truffled polenta croutons:
• 3/4 cup medium fine stoneground cornmeal
• 3 1/4 cups water
• 1/2 teaspoon salt
• 1/4 cup fresh grated parmesan cheese
• 2 tablespoons white or black truffle oil
• 1 tablespoon unsalted butter
• For the soup:
• 4 ounces piece of trimmed leek, halved lengthwise, thickly sliced so they don't disintegrate completely, rinsed and shaken dry
• 1 spring onion bulb or 2 scallions, roots trimmed, chopped
• 1 green garlic bulb or 1 fat garlic clove, chopped
• 4 ounces trimmed fennel bulb, halved lengthwise, sliced about 1/8" thick
• 1 tablespoon olive oil
• 1 2" serrano pepper with seeds, minced
• 1 quart broth from cooked beans (see note)
• 2 cups chicken or vegetable broth
• 1 packed cup loosely chopped cleaned cilantro leaves and tender stems, plus a bit more for the garnish
• 1/2 cup packed loosely chopped cleaned flat leaf parsley leaves, plus a bit more for the garnish
• 2 cups cooked cranberry or borlotti beans (see note)
• 1 or two bunches swiss chard, (you'll need a packed quart of leaves) rinsed, leaves cut into ribbons, stems chopped into 1/2" pieces (keep stems separate)
• salt to taste
• extra virgin olive oil for the garnish
• the rind of one preserved lemon (regular or meyer is okay)

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