Heat olive oil in a large stock or soup pot over medium high heat. Saute carrots for about 5 minutes. Add in leeks, rosemary and garlic. Continue to cook until vegetables are lightly golden and beginning to soften. Toss in the parmesan rind.
Deglaze the pan with the white wine. Cook for about 3 minutes until the wine has reduced by around half.
Add in the beans, stock and 1 cup of the water. Bring soup to a boil and cook for 20 minutes uncovered. If using dried beans that have been cooked, increase this cooking time to 40 minutes.
Remove the rosemary sprigs (pulling off any remaining leaves and leaving them in the soup) and parmesan rind - set aside.
Puree about half of the soup with a stick blender or add soup in small batches into a blender. You can puree more or less soup depending how the consistency you like - I prefer keeping a few of the beans whole.
Add in the swiss chard and reserved parmesan cheese rind. Cover and allow greens to cook down, about another 30 minutes.
Serve hot with a drizzle of extra virgin olive oil and a few grinds of freshly grated parmesan cheese.