2 tablespoons olive oil, 1 onion, chopped, 2 carrots, peeled, chopped, 2 celery stalks, chopped, 3 ounces thinly sliced pancetta, coarsely chopped, 2 garlic cloves, minced, 1 pound 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, 2 (14-ounce) cans low-sodium beef broth, 1 ounce piece Parmesan cheese rind, 2 tablespoons chopped fresh Italian parsley leaves, Salt and pepper.
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. [Read more…]