Step 1

Preheat the oven to 350 F.

Step 2

In a large blender, add the carrots, onions, celery and 1/2 cup extra virgin olive oil. Blend until the mixture is well combined; reserve.

Step 3

Meanwhile, in a medium-sized saucepan, over medium heat, add the remaining 1/2 cup extra virgin olive oil with the blended veggies and Swiss chard stems. Cook until onions are translucent, then add the white wine and cook down until fully reduced. Add the beans, water, thyme, bay leaf, Parmigiano rinds and Swiss chard leaves. Stir and bring the mixture to a simmer, season with kosher salt to taste. Once the beans are at a simmer, add to the oven and cook for 50 to 60 minutes or until tender and reduced.

Step 4

Remove from the oven and let the beans rest for 15 minutes. Finish with touch of lemon juice and extra-virgin olive with plenty of crusty bread.