INGREDIENTS
1 can
Cannellini beans
2
stalks Celery
1/2
Fennel, bulb
2 cloves
Garlic
1
Onion, medium
1 1/2
bunches Swiss chard, leaves
1 can
Tomatoes, whole
2
Yukon gold potatoes, medium
8 cups
Chicken stock, homemade or store-bought low-sodium
2 cups
Tubetti pasta, cooked
1
Salt and freshly ground pepper, Coarse
1 tbsp
Olive oil
2 tsp
Red-wine vinegar
1
Parmesan cheese