• In a large pot add olive oil, chopped onion and garlic cook on medium / low heat for 2 minutes or until onion is transparent, then add the chopped carrots, celery, drained and rinsed soaked beans, can of tomatoes, water, bouillon cube, oregano, basil, bay leaf, salt, hot pepper flakes and rosemary, stir to combine.
• Bring to a boil then lower and simmer for approximately 1 hour or until the beans are tender,  in the last 5 minutes (beans should be tender) add the chopped swiss chard*, stir to combine, (at this point taste for salt you might need to add some extra) cook for the remaining 5 minutes, then serve immediately. Enjoy!

*If you don't like swiss chard you can always substitute with spinach or beet greens.