Pasta e Fagioli with Roasted Red Peppers and Swiss Chard

1. 1

   In a medium saucepan, heat the olive oil until shimmering.

2. 2

   Add the onion and carrot and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.

3. 3

   Add the Swiss chard and cook until wilted.

4. 4

   Add the beans, stock, red peppers and 3 tablespoons of the parsley and bring the soup to a simmer.

5. 5

   Cover partially and simmer the soup until the vegetables are tender, about 15 minutes.

6. 6

   Meanwhile, bring a medium saucepan of salted water to a boil.

7. 7

   Add the broken egg noodles and cook until al dente.

8. 8

   Drain the noodles well.

9. 9

   Using a slotted spoon, transfer half of the vegetables to a blender along with a bit of the broth; puree until smooth.

10. 10

    Return the puree to the soup.

11. 11

    Add the noodles and balsamic vinegar, season with salt and pepper and simmer for 2 minutes.

12. 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.

* Per serving · 4 servings · Values may vary.