Hearty Vegetable Minestrone

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped  
2 celery ribs, chopped
2 garlic cloves, minced
1 lb swiss chard, stems trimmed, leaves coarsely chopped
1 large or 2 small red bliss potatoes, cubed
15-ounce glass jar diced tomatoes
 1 fresh rosemary sprig
 1 can Eden brand cannellini beans, drained, rinsed
 28 ounces organic low-sodium vegetable broth
 1 ounce imported Parmigiano cheese, rind (optional)
 2 tablespoons chopped fresh Italian parsley
Celtic sea salt and freshly-ground black pepper

Heat the oil in a large saucepot over medium heat.  Add the onion, carrots, celery and garlic. Sauté until the onion is translucent, about 10 minutes.  Add the Swiss chard and potato; sauté 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 cheese rind, if using, 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 Celtic salt and pepper, to taste. Discard cheese rind and rosemary sprig.  Enjoy hot.