Ingredients

Steps

• Roughly chop the onions and carrots.
• Warm olive oil in a large pan on low heat and add the onions and carrots.
• Chop the tomatoes and add them to the pan with a bay leaf.
• Add the cannellini beans, vegetable stock, orange peel, and parmesan rind.
• Season with salt and pepper and bring the soup to a bubble.
• Chop the chard stalks and add to the liquid.
• Add the chopped parsley and chard leaves.
• Serve with toasted bread and a drizzle of olive oil.