Lemony White Bean Soup

0 Start by placing your beans in a bowl and filling with water, covering by 2 inches. Place in the fridge to soak overnight, or for at least 4 hours. *For quick-soak instructions (aka, you want to make your soup NOW, not tomorrow) see note below!
1 Drain and rinse your soaked beans. Set aside.
2 Heat a large pot or dutch oven over medium low heat and add 1 tbsp of water, broth, or oil to coat. Add in the onion and garlic and sauté for 3-4 minutes until tender, fragrant and translucent. Add in the thyme and sage, sautéing for another minute.
3 Pour in the white wine to deglaze, turning up heat just slightly and stirring frequently, until all liquid has evaporated and been absorbed. Pour in the broth, bay leaves, and soaked beans and bring to a boil. Reduce heat to low, cover, and gently simmer for 60 minutes.
4 Add in the tomatoes and cook for 5 minutes until they begin to break down and soften. Stir in the swiss chard, parsley, salt, pepper, lemon juice, and nutritional yeast, cooking for another minute or two until the greens have wilted. Season to taste.
5 Serve hot with an extra squeeze of lemon and a sprinkle of fresh parsley, if desired. Can be stored in air tight containers in the fridge for up to 5 days or in the freezer for up to 6 months.