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In a large dutch oven or similar heavy-duty pot, heat the oil over medium-high heat. Add the sausage and cook stirring occasionally, until browned, about 10 minutes. Next, add the onion, carrot and celery and sauté it for 3-5 minutes or until it's softened and starting to lightly brown.
Add the minced garlic, rosemary and thyme, stirring, until fragrant, about 30 seconds. Then stir in the tomato paste and white wine. Bring the wine to a simmer and reduce by ⅔ or until it has almost completely evaporated.
Next, add in the canned tomatoes, broth, beans, parmesan rind and a generous pinch of salt. Bring the soup to a low boil. Skim away and discard any fat that may accumulate on the surface of the broth then cover and reduce the heat to a lower simmer. Cover and cook on low 25 minutes.
Last, add the chopped swiss chard and cooked pasta, simmer for an additional 5 minutes. Taste and adjust the seasoning as necessary. Remove the parmesan rind then divide the soup between bowls and top with extra grated parmesan cheese and a drizzle of good quality olive oil.