Vegetable White Bean Soup
Rinse, trim and cut cabbage into 1-inch wide strips. Peel carrot and cut into small cubes. Peel, halve, and cut red onion into strips. Rinse rosemary and strip needles from stems. Sauté vegetables in a little oil. Add broth, bay leaves, and rosemary. Season with salt and pepper, cover and cook about 15 minutes over medium heat.
Rinse beans in a colander and drain. Add beans to the soup and simmer about 15 minutes over low heat. Rinse chard and cut into thick strips. Add chard to the soup. Peel and press garlic through a garlic press. Grind garlic with 1 teaspoon salt in a mortar and pestle. Gradually stir remaining olive oil into garlic paste. Season soup with garlic paste and divide among bowls. Serve garnished with onion strips and rosemary.