By Mary McDougall
Prep Time: 15 min
Cook Time: 45 min
1 Place the water in a large pot. Add the onion, celery, carrot and garlic. Cook, stirring occasionally, until vegetables soften slightly. Add the tomatoes, beans and seasonings.
2 Reduce heat and cook, covered, for 30 minutes. Add the chard and cook for an additional 10 minutes.
Hint: Use any variety of cooked beans that you wish for variation. If you can’t find the fire roasted tomatoes, use plain chopped tomatoes.