- 6
Ingredients
- 1 lb dried Great Northern Beans
- 2 cloves garlic, chopped and sprigs of fresh sage
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 tsp red pepper flakes, or to taste
- 1 can (28 oz) peeled tomatoes, chopped
- 4 cans (14.5 oz each) beef or chicken broth, defatted
- salt and freshly ground black pepper, to taste
- 4 oz dried pasta
- 6 to 8 cups swiss chard (or other greens such as Spinach) coarsely chopped
- Garnish: Fresh parsley, chopped and Parmesan Cheese. freshly grated
Preparation
Step 1
Pick and discard any stones or unhealthy looking beans. Rinse well with warm water and place in a large heavy pot with hot water along with garlic and sage leaves. Cover and bring water to boil over very low heat. Once the water comes to a boil , regulate the heat so it barely simmers. Add more boiling water if the level gets too low. Cooking time will vary from 1 to 2 hours, depending on the age of the beans. When cooked the beans should retain their shape and be tender, not mushy. Remove from heat and let stand at room temperature until cool. Discard garlic and sage
Heat olive oil in stock pot or heavy Dutch oven over medium heat. Add onion,, cook gently 3-4 minutes, stirring occasionally. Add garlic and continue to cook gently 7-8 more minutes. If pan gets too dry add a few tsp water and stir. Add cooked beans and broth and cook gently for about 20 minutes. Season with salt and pepper to taste. (If desired, cool soup and refrigerate and continue recipe later)
Heat soup to a simmer; add pasta and swiss chard. Cook about 10 minutes, or until pasta is tender. Add fresh parsley and server. Top with grated Parmesan cheese, if desired.