White Bean, Pasta And Swiss Chard Soup

1. 1

   Directions:

2. 2

   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.

3. 3

   In a large pot over medium heat, warm the olive oil. Add the onions and saute, stirring occasionally, until soft, about 5 minutes. Add the carrots and saute for 3 minutes. Add half the Swiss chard and saute 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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.