1
Place a Dutch oven or a soup pot over medium heat. Add the bacon and cook until browned, 2 to 3 minutes. Add the oil and onion and cook until translucent, about 4 minutes. Add the celery, carrots, and garlic and cook until softened, about 5 minutes. Add the potato and cook until it has started to soften, about 6 minutes.
2
Add the tomatoes, wine, broth, beans, and 2 cups of water. Place the Swiss chard on top, cover, and bring to a boil. Uncover, stir to combine, and simmer gently for 45 minutes. Remove from heat. Stir in the salt and pepper gently to combine. (At this point the soup can be chilled for reheating and serving the next day.).
3
Divide the bread among serving bowls. Ladle the hot soup over the bread and finish with a drizzle of olive oil or pesto, if desired.

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Nutrition Facts
Serving Size 1 (427g) Recipe makes 8 servings The following items or measurements are not included below: 6 teaspoons pesto sauce
Calories 446
Calories from Fat 87		(19%)
Amount Per Serving		%DV
	Total Fat 9.8g	15%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 3537mg		147%
Potassium 1120mg		32%
Total Carbohydrate 70.5g		23%
	Dietary Fiber 9.3g	37%
	Sugars 5.3g
Protein 16.6g		33%
Vitamin A 8572mcg		171%
Vitamin B6 0.4mg		20%
Vitamin B12 0.1mcg		1%
Vitamin C 41mg		69%
Vitamin E 2mcg		8%
Calcium 191mg		19%
Iron 6mg		35%
detailed view... how is this calculated?

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