In a large pot, heat olive oil over medium heat.
3 tablespoon olive oil
Add carrots, celery, leeks, garlic, and salt. Sautee for 8-10 minutes or until soft.
1 medium carrot, peeled and diced small, 1 large celery stalk, rinsed and diced small, 2 leeks, white and light green parts only, rinsed and sliced, 4 cloves garlic, peeled and minced
Add cabbage, Swiss chard leaves and stems and broth. Bring to a boil. Reduce to a simmer and cook for 15-20 minutes or until cabbage is soft.
1 small bunch, red Swiss chard, rinsed and chopped (5 cups), ½ small head savoy cabbage, core removed and chopped (5 cups), 8 cups vegetable or chicken broth or combo of stock and bean cooking liquid.
Add beans and continue simmering for 10 more minutes.
2 cans Navy beans, rinsed well and drained (19 oz/562 ml/4 cups)
Add parsley and salt and pepper to taste.
1 cup parsley leaves, packed