THE PICKY EATER BLOG
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté 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 (or mash together with a potato masher) until almost smooth. Add the pureed bean mixture, remaining broth, salt / pepper / spices, and Parmesan cheese rind to the vegetable mixture.
Simmer until the potato pieces are tender, stirring occasionally, about 15-20 minutes. Stir in the whole beans and simmer until the beans are heated through and the soup is thick.
SERVE AND ENJOY
Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem) before serving. Top with 1 Tbsp shredded parmesan cheese.
Serve a bowl of this warm soup during the fall or winter seasons!