Simmer diced onions for a couple of minutes, add diced potatoes, zucchini, tomatoes, and spices. Simmer for a few minutes until zucchini has thawed.
Add a cup of water and puree the veggies using an immersion blender or in a food processor.
Add more water (to a desired creamy consistency) and beans. Bring to a boil and cook them for 20 minutes.
Add parsnips and carrots* and cook it all for 5-7 minutes. Turn the heat off and add chopped Swiss chard leaves.