1 onion, diced
2 stalks celery, diced
2 carrots, dices
2 cloves garlic, minced
2 potatoes, diced
1 (14.5 oz. can diced tomato
1/4 cup red wine
4 cups veggie bouillon
1 (15.5 oz.) cannellini beans, rinsed and drained
2 bunches Swiss chard, stemmed and chopped
salt and pepper to taste

Sauté onion; add celery, carrots and garlic; cook until soft. Add all
other ingredients; cover and bring to a boil; simmer until everything
is tender.

(contributed by CSA member, Carrie Sercel)