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Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 ounces thinly sliced pancetta, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
  • 1 russet potato, peeled and cubed
  • Kosher salt and freshly ground black pepper
  • 1 (14 ½-ounce) can diced tomatoes in juice
  • 2 fresh rosemary sprigs
  • 1 (15-ounce) can cannellini beans, drained and rinsed, divided
  • 2 (14-ounce) cans low-sodium beef broth, divided
  • 1 (1-ounce) Parmesan rind
  • ¼ cup chopped fresh flat-leaf parsley
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