Hearty Soup

I loved eating this soup on a chilly night.  It is hearty and so warming.  I served garlic bread to accompany it.  The recipe serves 4-6

1/2 red onion, chopped
4 cloves of garlic, chopped
1 celery stalk, chopped
1 large carrot, chopped
1 (15 oz) can of cannelini beans (drained and rinsed)
1/2 lb. of uncooked Italian sausage (I used chicken sausage)
1 (14.5 oz) can diced tomatoes
A full bundle of Swiss chard (chopped with the white parts removed)
4 cups of vegetable broth
1 cup water
red pepper flakes, salt and pepper to taste
Rind of parmesan cheese (If you have it)

First, add the onion, garlic, celery and carrot to a pot on medium heat.  Cook for about 5 minutes to soften and get a little color.  Then add the sausage without the casing and stir while it cooks so it separates.  After about 10 minutes it should be cooked and browned, so add the beans, Swiss chard, tomatoes, broth, water, parmesan rind, red pepper flakes, salt and pepper.  Simmer covered for about 45 minutes.  The Swiss chard will wilt down in size.  Make it a day in advance if you can because the longer it sits, the better it will taste.