1 pound cranberry beans

3 tablespoons olive oil
1 medium onion, chopped
1 large carrot, chopped
2 ounces chopped pancetta or ham, optional
1 teaspoon dried thyme
4 cups chicken broth
1 bunch Swiss chard
salt
2 small zucchini, chopped

handful of fresh basil leaves, chopped, OR 1 tablespoon purchased pesto

extra-virgin olive oil and parmesan cheese for garnish 

Shell the beans. Rinse and drain beans and set aside.

Heat the olive oil in the bottom of a 4- to 6-quart pan or soup pot and add the onion, carrot, and pancetta or ham, if using. Cook, stirring, until vegetables soften, about 3 minutes. Add the shelled beans and thyme, then pour in the broth and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

Meanwhile, trim withered ends off chard stems; rinse chard and stack leaves. Cut lengthwise down the middle of leaves and stems, then crosswise into strips. Add to the pot with a good pinch of salt, cover again, and simmer for 20 minutes or until beans are done (to test, squeeze a bean gently between two fingers; it should collapse, but not be mushy). Stir in zucchini and cook 5 minutes more.

Turn off heat under the pot and stir in the basil or pesto; let soup sit for 5 to 10 minutes, then season to taste with salt. Ladle into bowls and drizzle each portion with a little extra-virgin olive oil and a dusting of parmesan.