Ingredients
1 medium carrot, coarsely chopped1 small zucchini, coarsely chopped1 small yellow summer squash, coarsely chopped1 small red onion, chopped2 tablespoons olive oil2 garlic cloves, minced3 cans (14-1/2 ounces each) reduced-sodium chicken broth4 cups chopped Swiss chard1 can (15-1/2 ounces) great northern beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepper1/4 cup grated Parmesan cheese
Preparation
In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.
