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1
Bring a large pot of water to a boil; Fill a bowl with ice water then stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water.
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2
Wash the stems, trim away the ends and dice then set aside.
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3
When the pot of water comes to a boil, salt generously and add the chard leaves; Blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water.
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4
Drain, squeeze out excess water and chop coarsely. Set aside.
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5
Heat the olive oil in a large, heavy casserole or Dutch oven over medium heat and add the onion.
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6
Cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems; Cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic.
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7
Stir together for a minute, and add the beans, potatoes, water (just enough to cover everything) and bouquet garni.;Bring to a simmer.
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8
Add salt to taste. then cover and simmer 40 to 45 minutes, until the beans are tender.
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9
Add the blanched chard, and simmer for another two to three minutes adding pepper, and then taste and adjust salt.
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10
Remove the bouquet garni and stir in the parsley and marjoram, then serve, passing Parmesan at the table for sprinkling.
