I have adapted this fabulous soup from a recipe in Cooking Light Magazine. Their recipe calls for store bought veggie stock, perfect for convenience but I heartily recommend making a much improved base by using my own veggie stock recipe. This is a big batch, so plan on a party, share some with friends or put some in the freezer for another day.
2 T olive oil
2 cups chopped yellow onions
2 teaspoons grated lemon rind
2 teaspoons minced fresh rosemary
1/2-1 teaspoon crushed red pepper to taste
8 cups Veggie Broth (see the quick, no cook version here)
3 cups (16 oz) Yukon gold potatoes, diced
8 cups chopped Rainbow chard, chopped, tender veins only
2 cans unsalted cannellini beans, rinsed and drained
1 cup quartered cherry tomatoes (varied colors is nice!)
In a large soup pan, heat oil over medium heat and saute the onions for 6 minutes. Stir in the lemon zest, rosemary, red pepper, about 1 minute. Stir in the stock and potatoes, bring to a boil and simmer for 10 minutes. Stir in chard and beans, simmer 10 minutes. Stir in cherry tomatoes. Check for salt and add accordingly.