Just added some oregano and zucchini.  The rosmary was very nice.

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Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 4 to 6 servings
User Rating: 5 Stars


2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots,
celery, pancetta, 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 3/4 cup of the beans with 1/4 cup of the broth in a
processor until almost smooth. Add the pureed bean mixture, remaining
broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the
potato pieces are tender, stirring occasionally, about 15 minutes. Stir in
the whole beans and parsley. Simmer until the beans are heated through and
the soup is thick, about 2 minutes. Season with salt and pepper, to taste.
Discard Parmesan rind and rosemary sprig (the leaves will have fallen off
of the stem.)

Ladle the soup into bowls and serve.

