Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in
cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a
large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big
piece of burrata is absolutely divine.
Because I had added porcini powder to the broth at the beginning, after cooking it with the thyme, crushed garlic, peppercorns and bay leaves... I strained it into a
large bowl with a fine sieve and then strained it back into the pot with a
piece of cheesecloth in the sieve to remove the powder and clarify the broth.