Steam the broccoli florets for 5 minutes. If you don’t have steamer tray to put inside a pot, you can always use a small metal strainer, which is what I did. Set the broccoli aside.

In a large pot, heat the garlic, onions, and rosemary in the olive oil until the onions are slightly transparent, stirring every minute or two for about 5 minutes. Add the beans and swiss chard and cover, cooking for another 5 minutes. Add the chicken broth and the pepper and bring the liquid to a boil, then cook the soup for about 7 minutes.

Remove the soup from heat, add the broccoli and Parmesan cheese and stir. Ladle the soup into a food processor or blender and blend it until a smooth puree forms, about 1 minute. Depending upon the size of your blender or food processor, you may need to do blend the soup in batches, like I did. Taste and add some salt, if necessary.

Serve hot with a sprinkle of Parmesan cheese and a decorative slice of chard stem.