Notes: Leftover crown roast gives our Tuscan white bean soup heft and substance, but it takes too long to cook for a weeknight dinner. For soup in about an hour, substitute an equal amount of ham steak for the pork roast (be sure to remove the rind before chopping). Serves 8.
1. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot.
2. Add Swiss chard stems, carrots, and onion to now-empty pot and cook until softened, 6 to 8 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds. Add Swiss chard leaves and cook until wilted, 3 to 4 minutes.
3. Stir in broth, beans and tomatoes and bring to boil. Reduce heat to medium and simmer until carrots are tender, about 15 minutes. Add pork and cook until heated through, about 1 minute. Season with salt and pepper to taste. Serve.