2large Swiss chard leaves, rinsed and chopped fine
115-ounce can white beans, drained
1teaspoon sea salt
Freshly grated Parmesan cheese
Heat olive oil in a large pot over medium heat. Add onion, carrot and celery. Sauté for 5 to 8 minutes. Add zucchini, potatoes, green beans and Swiss chard.
Add 3 cups of water. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally. Add peas and canned beans, cover and simmer for 10 more minutes. Taste and adjust for salt. Serve with freshly grated Parmesan cheese.