Winter Minestrone

1 T. olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 lb. Swiss Chard, tough center stems removed, leaves coarsely chopped
1 large russet potato, peeled and cubed
1 (14 1/2 oz.) can diced tomatoes
1 fresh rosemary sprig, (I used 1 t. dried Italian seasoning)
1 (15 oz.) can cannellini beans, rinsed and drained (you can use any white bean)
2 (14 oz.) cans reduced sodium chicken broth
4 T. Parmesan cheese, grated
2 T. chopped fresh parsley
Salt and pepper to taste

Heat oil in a large Dutch oven. Add onion, carrots, celery and garlic and saute until onion is softened, about 10 minutes. Add the Swiss chard and potato and saute for 2 minutes. Add the tomatoes and rosemary (or dried seasoning) and continue cooking until Swiss chard is wilted, about 10 minutes.

Puree 3/4 cup of the beans with 1/4 cup of the broth in a processor until smooth. Add the pureed mixture to the soup along with the remaining broth and simmer until the potato is tender, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated and the soup is thickened. Season with salt and pepper and serve topped with grated Parmesan cheese.

Serves: 6
3 Poodles