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  • Bean And Chard Soup

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    Bean And Chard Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 lb Swiss chard wash and stem
    • 4 x anchovies pat with paper towel to remove excess oil
    • 1 Tbsp. fresh rosemary
    • 4 med garlic cloves peel and mince
    • 1 can cannellini beans rinsed and liquid removed
    • 4 c. fat-free chicken broth Swanson's 99% fat free
    • 1 1/4 c. shell pasta cook and drain
    • 1 Tbsp. balsamic vinegar

    Directions

    1. In a medium saucepan, cook the chard with 1/2 c. (125 ml) water and the salt over medium heat till tender. Drain the chard, reserving any liquid which remains. Coarsely chop the chard.
    2. Very finely chop anchovies together with the rosemary.
    3. In a medium saucepan, sprayed with Pam, saute/fry the onion till almost translucent/soft. Add in garlic, anchovies and rosemary. Stir till fragrant then add in chicken stock. Stir in the beans and heat. Then add in the chard with it's reserved liquid, season with salt and pepper. Add in the cooked pasta.
    4. Heat through. Just before serving add in vinegar. Garnish with parmesan if you like.
    5. Makes about 5 c. (1.25 liters); 4 first-course servings.
    6. Description: "Wonderfully flavorful."
    7. NOTES : The original recipe called for about 1/3 c. extra virgin olive oil. Do not be afraid of the anchovies, you do not taste them. They give a wonderful depth of flavor though. Instead of chard you could use kale.
    8. We had this for dinner the other night. It's very good. Quick and easy too.
    9. The chard can be cooked a day ahead, minced, and stored with it's liquid in the refrigerator.

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