Heat oil in pot over medium heat. Add onion, carrots and celery. Cook for 5 minutes. Add garlic and cook for another 3 minutes.
Add all remaining ingredients to the pot except for the chard. Bring to boil and lower to a simmer. Cook for 15-20 minutes, until veggies are fork tender.
Add greens to the pot and stir until wilted. Divide out and serve. I topped mine with a drizzle of olive oil and pinch of red pepper flakes and served with toasty sourdough.
Notes
*Whisk the miso paste with 2 tablespoons water into a "slurry" so it dissolves into the soupThis makes 5-6 servings, depending on how hungry you are.