Bean & Swiss Chard Soup Recipe

Place beans in a large pan, cover with cold water and bring to a boil.
Reduce heat, cover and simmer for 2 hours.
Meanwhile, heat olive oil in a large soup pot. Saute garlic and onion over
medium-low heat until softened, about 15 minutes. Hack pork chops into
chunks and add them, bones and all, to pot. Season generously with salt and
pepper. Stir in oregano. Cook and stir over medium heat for about 10
minutes.
Add wine and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
When beans are done, drain and add to soup pot with carrots and chicken
broth. Cover and simmer 1 hour. Add Swiss chard and simmer 15 minutes
longer. Add additional salt and pepper if needed.
To serve, ladle into bowls and top with a sprinkling of parmesan cheese.