Summer Bean, Beet, and Veggie Soup

If using dried beans, place them in a pressure cooker, add water to cover 2 inches above the beans, bring to a boil, remove from heat, and let soak for 1 hour.

After an hour secure lid and bring to a steam over high heat. Then reduce heat to medium and cook for 30 minutes. Depressurize, drain reserving 1/2 cup of the bean water and setting aside the drained beans. Skip these first 2 steps if using canned beans and just drain the canned beans and set them aside.

Heat oil in a pressure cooker or large pot over medium high heat. Once hot add onions, carrots, beets, and sweet potato. After about 2 minutes add the mushrooms, celery, and garlic. Stir occasionally. After another minute, add chard, beet greens, canned tomato, 4 cups of vegetable broth, bay leaves, parsley, basil, pepper, beans, and 1/2 cup reserved bean water (if using dried beans) or an extra 1/2 cup of vegetable broth if using canned beans. If using a pressure cooker, secure the lid and bring to a steam over high heat. Once steaming, reduce heat to medium, cook for 3 minutes, and depressurize . If using a pot, bring to a boil over high heat. Then reduce heat to medium high, and simmer for about 15-20 minutes, till the veggies are soft and cooked.

Season with salt and divide soup amongst bowls. Top with parmesan, serve with bread or biscuits if you'd like, and enjoy!