INGREDIENTS
1/2 lb
bacon
1 tbsp
canola oil
1
onion
2 ribs
celery
2 media
carrots
8
garlic cloves
5 cups
vegetable stock
2
bay leaves
1 sprig
rosemary
1 tsp
garlic powder
1 serving
salt
1/4 tsp
pepper
1/4 tsp
pepper flakes
1 lb
cannellini beans
8 ozs
swiss chard
14 1/2 ozs
canned tomatoes
1
parmesan cheese rind