Clean and wash the tender Swiss chard leaves, including the stems. Add the stems to boiling water with a pinch of coarse salt. After a few minutes, add the tender leaves and cook for another 15 minutes. Drain, squeeze out excess water, and roughly chop the chard. Meanwhile, heat the vegetable broth.

Sauté the chopped onion in two tablespoons of extra-virgin olive oil. Add the beans and rosemary sprig, and cook for one minute. Stir in the chopped Swiss chard and about half of the hot broth.

Bring to a boil, then reduce the heat and simmer for 10 minutes. Season with salt to taste. Add the rice and cook according to the package instructions, adding more hot broth as needed.