INGREDIENTS:

1 can Navy beans
¼ cup Olive oil
1 Litre carton of Vegetable Broth
1 onion, chopped
2 small carrots, diced
1 celery stalk, diced
4 cup shredded kale (1 small bunch)
1 boiling potato, diced
2 cup chopped Swiss chard bunch (1 small bunch
1 large tomato, diced
2 garlic cloves, minced
2 teaspoon minced fresh rosemary leaves
1 tablespoon minced parsley
1 teaspoon fresh thyme leaves
Salt to taste
Freshly-ground black pepper to taste
1 cup freshly-grated Parmesan cheese

COOKING INSTURCTIONS:

Open the can of beans.  Reserving the liquid and ½ of the beans whole...set aside.  Puree  ½ can of Navy Beans in food processor or with a blender.

Heat 1/4 cup oil in large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes. Stir in kale, potato, pureed beans, reserved bean liquid and broth. Heat over medium heat and simmer for about 30 minutes until vegetables are tender.

Add chard, tomato, garlic, rosemary, parsley, thyme and salt and pepper to taste. Simmer until chard is tender and flavors are well blended, at least 1 hour, (add additional water if soup is too thick - soup should be quite thick.)

Stir in reserved whole beans and simmer until heated through, 5 to 10 minutes.

Ladle into soup bowls and sprinkle with Parmesan cheese.