1. In a large pot, heat oil. Add onions and fry for 2-3 minutes. Add other vegetables, one at a time, cooking 2-3 minutes each.
2. After chard is cooked, add tomatoes, water, beans, bay leaf and cheese. Simmer until all vegetables are tender.
Season to taste. Add pasta and cook until it has warmed through.
This soup takes a bit of work, with all the peeling and chopping. I will probably use my slow cooker next time.