White Bean Pasta And Swiss Chard Soup
This hearty and nutritious bean soup is a comforting dish that is perfect for colder days. Filled with wholesome ingredients like beans, vegetables, and herbs, this soup is packed with flavor and goodness in every spoonful. The combination of savory broth, tender beans, and vibrant Swiss chard creates a delicious and satisfying meal that will warm you up from the inside out. Whether you're looking for a cozy weeknight dinner or a nourishing lunch option, this soup is sure to impress with its simplicity and heartiness.
— Constant Cookbook
Ingredients
- 1 cup dried Great Northern beans or 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 freshly ground white pepper, to taste
- 4 Tbs. finely chopped fresh flat-leaf parsley
- 6 Tbs. grated Parmigiano-Reggiano cheese
Instructions
- Pick over the beans and discard any misshapen beans and stones. Rinse the beans well and drain. Put the beans in a large bowl, add cold water to cover generously, and soak for at least 4 hours or as long as overnight. Drain the beans.
- In a large pot over medium heat, warm the olive oil. Add the onions and sauté, stirring occasionally, until soft, about 5 minutes. Add the carrots and sauté for 3 minutes. Add half the Swiss chard and sauté until wilted, about 3 minutes. Add the broth, beans, tomatoes, basil and garlic and simmer, partially covered, until the beans are tender, about 1 hour. Remove from the heat.
- In a blender, puree the soup in batches, leaving some texture, and return the soup to the pot. Set over medium-high heat and add the pasta and remaining chard. Cook until the chard is wilted but still retains some color, about 3 minutes. Season with salt and white pepper and add 2 Tbs. of the parsley. Ladle the soup into warmed bowls and garnish with the remaining 2 Tbs. parsley and the cheese. Serve immediately.
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