Pasta e Fagioli with Roasted Red Peppers and Swiss Chard Recipe

Name: Pasta e Fagioli with Roasted Red Peppers and Swiss Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, coarsely chopped; 1 carrot, coarsely chopped; 1 pound red Swiss chard, stems and inner ribs discarded, leaves cut crosswise into 1-inch ribbons; Two 15-ounce cans small white beans, drained; 5 cups chicken or vegetable stock or canned low-sodium broth; 1/2 cup chopped roasted red peppers; 1/4 cup finely chopped flat-leaf parsley; 3/4 cup broken fine egg noodles; 2 teaspoons balsamic vinegar; Salt and freshly ground pepper; Freshly grated Parmesan cheese, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
1 carrot, coarsely chopped
1 pound red Swiss chard, stems and inner ribs discarded, leaves cut crosswise into 1-inch ribbons
Two 15-ounce cans small white beans, drained
5 cups chicken or vegetable stock or canned low-sodium broth
1/2 cup chopped roasted red peppers
1/4 cup finely chopped flat-leaf parsley
3/4 cup broken fine egg noodles
2 teaspoons balsamic vinegar
Salt and freshly ground pepper
Freshly grated Parmesan cheese, for serving

1
In a medium saucepan, heat the olive oil until shimmering.
2
Add the onion and carrot and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
3
Add the Swiss chard and cook until wilted.
4
Add the beans, stock, red peppers and 3 tablespoons of the parsley and bring the soup to a simmer.
5
Cover partially and simmer the soup until the vegetables are tender, about 15 minutes.
6
Meanwhile, bring a medium saucepan of salted water to a boil.
7
Add the broken egg noodles and cook until al dente.
8
Drain the noodles well.
9
Using a slotted spoon, transfer half of the vegetables to a blender along with a bit of the broth; puree until smooth.
10
Return the puree to the soup.
11
Add the noodles and balsamic vinegar, season with salt and pepper and simmer for 2 minutes.
12
Stir in the remaining 1 tablespoon of parsley, ladle the soup into bowls and serve at once, passing the Parmesan cheese at the table.

762

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium onion, coarsely chopped, 1 carrot, coarsely chopped, 1 pound red Swiss chard, stems and inner ribs discarded, leaves cut crosswise into 1-inch ribbons, and more.

Yes, Pasta e Fagioli with Roasted Red Peppers and Swiss Chard falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta e Fagioli with Roasted Red Peppers and Swiss Chard

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