Chard, White Bean, and Potato Soup

Chard, White Bean, and Potato Soup

2 298ml/14oz cans of cannelloni or navy beans, drained and rinsed
2 Tbs olive oil
1 large red bell pepper, diced 
1 onion, quartered and thinly sliced
4 medium potatoes, small dice or cut into inch 1/2 moon pieces
2 garlic cloves, minced
4 cups of homemade vegetable broth (or low sodium organic vegetable broth from the store)
1/8 tsp ground nutmeg
10 cups Swiss chard leaves with stem removed and coarsely torn. 
1 cup distilled water (spring water if you don't have distilled is fine)
sea salt and pepper (optional)

1. add 3/4 cup of beans in a bowl and mash with the back of a fork and set aside.
2. heat oil in a large pot over medium heat and add bell pepper and onions, then season with sea salt and pepper if desired. Saute for 5 minutes or so until peppers and onions are softened.
3. Add potatoes and cook for an additional 10 minutes or until tender and add garlic and cook for an additional 2 minutes. 
4. Add broth, 1 cup of distilled water, mashed beans and remaining whole beans, and nutmeg to the pot. bring to a boil. Reduce heat to medium-low and simmer 12-15 minutes. 
5. Add chard and season with salt and pepper. simmer until chard is wilted if desired.