Swiss chard and white bean soup

Or "Minestra" to sound more fancy... Saute chopped onions and carrots until tender (app. 10 mns). Add garlic, rosemary, bay leaves, and anchovies and cook while stirring for a minute. Add low sodium vegetable of chicken stock (and a rind of parmesan if you have one), bring to a boil. Add 2/3 of the beans and 2/3 of the chopped chard leaves, and lower to simmer. Simmer until everything is very soft, app. 50 minutes. Remove the rind and bay leaves, stir in the chard stems (cut in 1 inch pieces) and the rest of the beans. Cook another 5-10 minutes until everything is heated through. Add the last chopped leaves and turn off the heat as they wilt (5 mns). Serve with grated parmesan on top.

For 1 bunch of red Swiss chard I used 1 small can of beans, 1 onion, and 3 carrots.