More Great Recipes: Soup

White Bean, Pasta, and Swiss Chard

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Member since 2015

Serves 6 | Prep Time | Cook Time


1 cup dried cannellini beans
1 tbs. olive oil
2 yellow onions, coarsely chopped
2 carrots, peeled and coarsely chopped
1 small bunch red swiss chard, thick stems removed, leaves cut into thin julienne strips
6 cups chicken broth
1 cup chopped canned tomatoes
3 tbs. finely chopped fresh basil
3 garlic cloves, minced
3/4 cup fine egg noodles or broken capellini, cooked and drained
Salt and white pepper, to taste
4 tbs. finely chopped fresh flat-leaf parsley
6 tbs. grated parmesan cheese

Pick over beans and discard any misshapen beans and stones. Rinse beans well and drain. Put beans in a large bowl, add cold water to cover generously, and soak for at least 4 hr. or up to overnight. Drain beans. In a large pot over medium heat, warm oil. Add onions and sauté, stirring occasionally, until soft, about 5 min. Add carrots and sauté for 3 min. Add half the swiss chard and sauté until wilted, about 3 min. Add broth, beans, tomatoes, basil and garlic and simmer, partially covered, until beans are tender, about 1 hr. Remove from heat. In a blender, puree soup in batches, leaving some texture, and return soup to pot. Set over medium-high heat and add pasta and remaining chard. Cook until chard is wilted but still retains some color, about 3 min. Season with salt and white pepper and add 2 tbs. parsley. Ladle soup into bowls and garnish with remaining 2 tbs. parsley and the cheese. Serve immediately.

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