1 (15-oz) can navy or other small white beans, rinsed and drained
1/2 teaspoon dried oregano
Salt and pepper to taste
-submerge chard in cold water and rinse, thinly slice stems and coarsely chop leaves
- heat 2 teaspoons of oil in large saucepan over med-high heat. Add celery and onion and cook, until softened, about 5 min. add garlic and cook 1 min. add broth, tomatoes with juice, beans, oregano; bring to low boil.
-reduce heat to med-low, cover, simmer 10 min. add chard and cook 5 min more. Season with salt and pepper and serve.