Slice four cloves garlic. Saute garlic in a large metal soup pot with one tablespoon olive oil over medium low heat for three minutes. Wash and slice two cups fingerling potatoes, one cup parsnips and one cup carrots. Add potatoes, parsnips and carrots to soup pot with two tablespoons olive oil and saute over medium heat for five minutes. Remove one tablespoon rosemary leaves from stems and one tablespoon thyme leaves from stems. Mince rosemary and thyme. Rinse one fourteen ounce can of beans (Note: any type of bean can be used, kidney beans were on hand and used in this recipe). Add six cups water to soup with beans, rosemary, thyme and one quarter teaspoon sea salt. Bring soup to a boil, reduce heat to medium and cook for twenty minutes. Remove two cups white swiss chard greens from stems and chiffonade greens. Remove soup from heat, stir in white swiss chard greens with one eighth teaspoon sea salt and let soup rest for five minutes. Stir soup well and serve sprinkled with sea salt and pepper.