Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
   1      large         spanish onion -- chopped 1/2" dice
   1                    celery rib with leaves -- sliced 1/4" pieces
   1      large         carrot -- peeled, and
                        sliced 1/4" thick coins
   2      large         russet potatoes -- peeled, and
                        chopped 1/2" dice
   1      cup           butternut squash -- cut 1/2" dice
   3      tablespoons   finely-chopped fresh rosemary
   1      can           peeled tomatoes - -- (16 oz), crushed by
                        -- hand,
                        with juice
   2 1/2  cups          canned pinto beans -- drained, rinsed
   1      pound         swiss chard -- rinsed, and
                        cut 1/2" ribbons to yield 1 1/2 cups
   1      small         zucchini -- cut 1/2" thick
                        -- coins
   6      cups          water
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           finely-chopped flat-leaf parsley
   1      cup           freshly-grated parmigiano -- plus
   2      tablespoons   freshly-grated parmigiano
   6      ounces        extra-virgin olive oil
   1      tablespoon    red wine vinegar
   6      slices        Italian bread - -- (1" thick), toasted
   2      tablespoons   extra-virgin olive oil

Preparation:

In a heavy-bottom soup pot, sauté onion, celery, carrot, potatoes and butternut squash in olive oil over moderate heat until softened and starting to brown (about 10 to 12 minutes). Add tomatoes, rosemary, 2 cups of the pinto beans, Swiss chard, zucchini and water and bring to a boil. Reduce heat and simmer 1 1/2 hours. Season with salt and pepper. To serve, portion into small bowls and sprinkle with lots of parsley and cheese. Dress remaining 1/2 cup pinto beans with 6 ounces extra-virgin olive oil and red wine vinegar and divide on toasts in center of each soup. Drizzle with extra-virgin olive oil and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5645)