Step 1: Heat oil in soup pot over medium-high heat.
Step 2: Saute onions, celery and peppers until onion is translucent. Add garlic, cook an additional minute.
Step 3: Add Italian herbs and tomatoes, cook for an additional minute.
Step 4: Add cold water and beans, bring to boil. Lower heat and cook until beans are tender - about 45 minutes. (If using canned beans, cook about 10 minutes.)
Step 5: Stir in rice and chard. Cook for about 15 minutes, until rice is cooked.
Step 6: Season with salt and pepper to taste.
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