Sushil's White Bean and Fennel Soup!

Sushil made this soup for me twice this winter, both on frigidly cold New England nights, and both when I was feeling too overworked to make a proper dinner (and admittedly, kind of grumpy).   Let me tell you, this recipe has the ability to lift spirits entirely!   We served it with toasted foccacia, clams oreganata, and a green salad.   Clearly, this man has found the way to my...

   

Ingredients:
3 to 4 carrots, chopped
2 bulbs of fennel, sliced into crescents
1 red onion, sliced into crescents
1 bunch swiss chard, coarsely shopped
8 to 10 garlic cloves
low-sodium vegetable broth
1/4 cup olive oil
fresh rosemary and thyme
2 15-ounce cans cannelli beans, rinsed and drained

Begin by preparing all of your produce; be sure to use the stems of your fennel if you want to find a heart (see above!) in your soup!   In a large dutch oven, sautee the onions,  garlic, carrots, and fennel with about three tablespoons of olive oil.   When the vegetables begin to soften but are not yet cooked, add the vegetable broth, cannelli beans, and rosemary sprigs.   Cover the pot, and cook for a good 15 minutes until the vegetables are soft, and the beans are flavorful.   Add in the swiss chard and let, it cook, as well.   Serve this soup with salt and pepper to taste, and lots of parmesan.  Stay warm!