White Bean-Chard Soup With Rosemary Croutons

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1 pound dried Great Northern beans

2 tablespoons olive oil

2 cups chopped onion

3/4 cup chopped carrot (about 2 medium)

6 garlic cloves, thinly sliced

1 cup dry white wine

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1 rosemary sprig

6 cups water

4 (14-ounce) cans fat-free, less-sodium chicken broth

6 cups coarsely chopped Swiss chard (about 2 bunches)

4 ounces sourdough bread, cut into 1-inch cubes

1 tablespoon chopped fresh rosemary

1/2 cup (2 ounces) grated fresh Parmesan cheese

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