Kale and Swiss Chard Soup with Navy Beans

From normanyoung.com via CSA member Wendy Williams.  Thanks Wendy, seems perfect for a rainy dayINGREDIENTS:1 can Navy beans¼ cup Olive oil1 Litre carton of Vegetable Broth1 onion, chopped2 small carrots, diced1 celery stalk, diced4 cup shredded kale (1 small bunch)1 boiling potato, diced2 cup chopped Swiss chard bunch (1 small bunch1 large tomato, diced2 garlic cloves, minced2 teaspoon minced fresh rosemary leaves1 tablespoon minced parsley1 teaspoon fresh thyme leavesSalt to tasteFreshly-ground black pepper to taste1 cup freshly-grated Parmesan cheeseCOOKING INSTURCTIONS:Open the can of beans.  Reserving the liquid and ½ of the beans whole...set aside.  Puree  ½ can of Navy Beans in food processor or with a blender.Heat 1/4 cup oil in large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes. Stir in kale, potato, pureed beans, reserved bean liquid and broth. Heat over medium heat and simmer for about 30 minutes until vegetables are tender.Add chard, tomato, garlic, rosemary, parsley, thyme and salt and pepper to taste. Simmer until chard is tender and flavors are well blended, at least 1 hour, (add additional water if soup is too thick - soup should be quite thick.)Stir in reserved whole beans and simmer until heated through, 5 to 10 minutes.Ladle into soup bowls and sprinkle with Parmesan cheese.