/ lb (225gm) Swiss Chard or Kale (I prefer to use two bunches of red – stemmed Chard). Remove stems and roughly chop leaves.
Small pinch of kosher or sea salt
flat anchovy filets, finely chopped
Tbsp or more of finely chopped fresh rosemary leaves
⅓ to ½
cup olive oil
huge to 6 small garlic cloves peeled and pressed through a garlic press
2 to 3
cans of cannellini (white kidney) beans drained
cups (1 Ltr) chicken stock or vegetable broth
Freshly ground black pepper, to taste
Pinch of crushed red pepper flakes to taste – don’t overdo!
cup of dry pasta in small pieces such as fusilli, ruote, rotiniii or malfadine. Red fusilli makes an attractive presentation.
cups or more of freshly grated (coarsely grated or shredded) Parmigiano, Manchego, Asiago, or Pecorino Romano cheese. I prefer Pecorino Romano.
In a covered soup pot cook the chard leaves covered with 2/3 cup water until they are soft and moisture-filled. Drain the chard, reserving the liquid that remains in a separate container. In the empty soup pot stir together the oil and garlic over medium high heat until the garlic takes on a faint golden colour. Stir in the anchovies and rosemary, mixing well with the oil And garlic. Cook together for about a minute. Stir in the chard coating it thoroughly with the oil. Cook for 2 to 3 minutes. Stir in the beans. Cook for 3 minutes. Stir in the reserved cooking liquid from the chard and the stock or broth. Season with salt and two forms of pepper. Bring the soup to a boil. Stir in the pasta. Reduce heat and simmer until pasta is tender or for at least 30 minutes, stirring occasionally. Can also simmer soup without pasta and add pasta 10 minutes before serving (al dente pasta). Serve in warm bowls. At the table, spoon cheese and grin pepper over each diner’s soup to his/her satisfaction.