This hearty healthy minestrone soup is filled with veggies and Italian spices. It’s the kind of soup that fills you up and sticks to your bones and warms you from the inside out.
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Saute until the onion is translucent, about 10 minutes.
Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 1/2 cup of the beans with 1/2 cup broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, salt / pepper / spices, and Parmesan cheese rind to the vegetable mixture.
If you have other vegetables in your refrigerator that need to be used throw them in this soup or use as a substitute. This makes for an excellent fridge clean out meal. Use the vegetables of the season.