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


         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.