White Bean, Pasta and Swiss Chard Soup

By Mike_67

Ingredients

• 1 tablespoon olive oil
• 2 yellow onions, coarsely chopped
• 2 carrots, coarsely chopped
• 1 small bunch red Swiss chard, thick stems removed, leave julienned in thin strips
• 6 cups chicken broth
• 2 (14 1/2 ounce) cans chopped tomatoes
• 2 tablespoons dried basil
• 3 garlic cloves, minced
• 1/4 teaspoon dry mustard
• 1 cup broken capellini pasta, cooked and drained
• 2 teaspoons salt
• 1 teaspoon white pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• Grated Parmigiano-Reggiano cheese
• 2 (14 1/2 ounce) cans cannelloni beans

Details

Servings 4

Preparation

Step 1

In a large stockpot over medium heat, warm oil. Add onions and sauté, stirring occasionally until soft. Add carrots and sauté for 3 minutes. Add half the Swiss chard and sauté until wilted. Using kitchen shears cut remaining Swiss chard into small pieces. Rinse and drain beans. Add broth, beans, tomatoes, basil, garlic and mustard. Simmer, partially covered for 30 minutes. Remove from heat.

In a blender puree soup in batches, leaving some texture. Return to pot. Set over medium-high heat and add pasta and remaining chard. Cook until chard is wilted but still retains some color, about 3 minutes. Season with salt and pepper and add 2 tablespoons parsley. Ladle soup into warm bowls and garnish with parsley and sprinkle with cheese.