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.)

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