Source: Andiamo Bar & Restaurant, Sacramento, California

1 (12 ounce) can cannellini beans, great northern, or
    other white beans, drained and rinsed
1 pound rigatoni, penne or other preferred pasta
3 tablespoons olive oil
1 bunch fresh green Swiss chard, washed
    thoroughly and stemmed removing most of
    the white core and cut into 1/2-inch slices
3 cloves minced garlic
1 small onion
1 stalk celery, sliced
1/2 teaspoon crushed red peppers
1 (28 ounce) can diced tomatoes in juice
1 (12 ounce) can tomato pur