Bean & Swiss Chard Soup
Bean & Swiss Chard Soup
This Soup is excellent reheated. If you are making it in advance, put the pasta in only when you reheat it, or else it will become gluey.
4 Servings
2 bunches Swiss Chard
Salt
2 flat anchovy fillets (optional to taste)
¼ tsp. dried Rosemary or 2-3" fresh Rosemary sprig
¼ C Extra Virgin Olive Oil
4 Whole Garlic cloves
1 Cup dried White Kidney Beans,soaked and cooked OR 2 Cups drained canned Cannellini Beans
3-4 Cups Chicken Broth or Water
Freshly ground Pepper
1 Cup short tubular pasta (½" long or less)
½ Cup freshly grated Parmigiano Reggiano Cheese
Juice of one medium Lemon
- Trim the ends of the Swiss Chard stalks and discard any bruised or discolored leaves. Wash the leaves in several changes of cold water until no trace of sand remains.
- Put the Chard in a pot with 1 cup of water and at least 1 tsp. of Salt. Cover and bring to a boil over moderate heat. Cook until tender, 4 to 5 minutes. Drain the chard over a bowl, reserving all its cooking liquid. Coarsely chop the chard.
- Mince anchovy filets with the rosemary. If using fresh rosemary, do not chop it.
- Put the olive oil and garlic in a large, heavy saucepan and turn on heat to moderately high. Cook, stirring frequently with a wooden spoon, until the garlic becomes a pale gold color. Add the anchovies and rosemary; stir for a few seconds and then discard the garlic. If using fresh rosemary, discard the sprig.
- Put the Chard in the pan and cook for 2 to 3 minutes, stirring to coast well with oil. Add the cooked beans and a liberal amount of salt and pepper. Cook for 2-3 minutes longer, stirring well.
- Add the reserved cooking liquid from the chard and enough water to reach 3" from top of pan (about 4 cups). When the soup comes to a boil, add the pasta and cook, stirring occasionally, until it is al dente, about 8 minutes. Season with salt and pepper to taste. Add lemon juice and stir
- Turn off the heat and mix in the grated cheese. Ladle soup into bowls and allow the heat of the soup to abate slightly. Serve with a few drops of olive oil drizzled on top.
- ENJOY