INGREDIENTS
1 tsp
olive oil
1
red onion, chopped
2
carrots, peeled, chopped
2
celery stalks, chopped
2
garlic cloves, minced
1 lb
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
28 oz
low-sodium vegetable broth
1 oz
piece Parmesan cheese rind
1/2 tsp
salt
1/4 tsp
pepper
Optional - 1/8 tsp crushed red pepper
Shredded parmesan cheese (for topping - 1 Tbsp per bowl)