• 1 can cannellini beans
• 1 Tbs. olive oil
• 2 yellow onions, coarsley chopped
• 2 carrots, coarsely chopped
• 1 small bunch red Swiss chard, thick stems removed, leaves cut into thin Julienne strips
• 6 cups vegetable broth (or chicken broth)
• 1 cup Saratoga Half As Hot Salsa (plus another 1/2 cup for garnish)
• 3 Tbs. finely chopped fresh basil
• 3 garlic cloves, minced
• 4 Tbs. finely chopped flat-leaf parsley
• 6 Tbs. grated Parmigiano-Reggiano cheese
• salt and freshly ground white (or black) pepper to taste
• Tortilla chips
• sour cream for garnish (optional)

In a large pot over medium heat, warm oil. Add onions and sauté? , stirring occasionally, until soft, about 5 minutes. Add carrots and sauté for 3 minutes. Add half the Swiss chard and sauté? until wilted, about 3 min. Add broth, beans, salsa, basil and garlic and simmer, partially covered until carrots are tender, about 30 minutes. Remove from heat. In a blender, puree soup in batches, leaving some texture, and return soup to pot. Set over medium-high heat and add remaining chard. Cook until chard is wilted but still retains some color, about 3 min. Season with salt and white pepper and add 2 Tbs. parsley. Ladle soup into bowls and garnish with about ½ cup of salsa and a dollop of sour cream. You can break some tortilla chips into the bowl, or serve on the side.