• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 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) cans diced tomatoes
• 1 fresh rosemary sprig
• 1 (15-ounce) can cannellini beans, drained, rinsed
• 2 (14-ounce) cans chicken broth
• 1 ounce piece Parmesan cheese rind
• 2 tablespoons chopped fresh Italian parsley leaves
• Salt and pepper
• Pesto (recipe follows)

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, 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 Parmesan cheese rind 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 5 minutes. Season with salt and pepper. Discard Parmesan rind and rosemary sprig.  Garnish each bowl with a spoonful of pesto and a sprinkling of Parmesan Cheese.

For the PESTO:

• 3 large garlic cloves
• 1/2 cup pine nuts
• 2/3 cup Parmigiano-Reggiano, grated
• Salt & pepper
• 3 cups loosely packed fresh basil
• 2/3 cup extra-virgin olive oil

With the food processor running, drop in garlic and finely chop. Add the pine nuts, cheese, salt, pepper, and basil, and process until finely chopped. Add oil, blending until incorporated.