Tuscan Bean Soup with Pork

Soak white beans in water overnight.

Peel onion and garlic and chop. Peel cartots and chop. Rinse leeks and chop. Rinse pepperoncini, halve and remove seeds and ribs, chop. Heat olive oil in saucepan and saute all vegetables. Rinse and drain beans. Rinse and shake dry thyme, pluck off leaves. Cut pork and bacon into cubes. Add beans to the vegetables and cook briefly. Add broth and bring to a boil. Simmer, covered, for about 1 1/2 hours on low heat.  Season with salt and pepper and sprinkle with thyme. In the last 15 minutes, add chard cut into strips.