- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, crushed
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 2-3 red potatoes, cubed
- Kosher salt and freshly ground black pepper
- 1 (14oz) can diced tomatoes in juice
- 2 fresh rosemary sprigs, chopped
- 1 (15oz) can cannellini beans, drained and rinsed, divided
- 2 (14oz) cans beef broth, divided
- 1 (1oz) Parmesan rind
- 1/4 cup chopped fresh flat-leaf parsley
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potatos. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans with 1/4 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind (It will slowly melt, making it a little creamy and buttery) to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup has thickened slightly, about 2 minutes. Season with salt and pepper, to taste. Ladle the soup into bowls and serve.