WHITE BEAN, PASTA AND SWISS CHARD SOUP (WILLIAMS SONOMA)

WHITE BEAN, PASTA AND SWISS CHARD SOUP (WILLIAMS SONOMA) image

Yield 6 servings

Number Of Ingredients 13

1 cup dried Great Northern Beans or Cannellini beans (dried are infinitely better tasting than canned!)
2T olive oil
2 yellow onions, chopped
2-3 carrots, peeled & coarsely chopped
1 small bunch red Swiss chard, thick stems removed, cut into thin julienne strips
6 cups chicken stock
1 cup chopped canned tomatoes
6T finely chopped basil
3-5 cloves garlic
Salt & pepper (to taste)
3/4 cup egg noodles (optional)
4T finely chopped fresh flat-leaf (Italian) parsley
6T grated Parmesan cheese

Steps:

Rinse & discard any stones or mishapen/discolored beans. Soak beans overnight or use quick cook method. To quick cook: put in a pot, cover with 3" of cold water, bring to a boil and simmer vigorously for 2 minutes. Remove from heat, cover and let stand for 1 hour before draining. Drain the beans. In a large soup pot over medium heat warm the oil. Add onions and salt, and saute, stirring occasionally, until softened, about 5 minutes. Add the carrots and saute for 3 more minutes. Add half of the Swiss chard and saute until wilted, about 3 minutes. Add the stock, beans, tomatoes, half the basil and garlic and simmer, partially covered, until the beans are tender, about 1 hour. Remove from the heat. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente, drain in a colander & set aside. Using an immersion blender (or food processor in batches) puree the soup leaving some texture until the desired consistency is reached. Return the pureed soup to medium-high heat and add the cooked pasta (if desired) and the remaining chard. Cook until the chard is wilted but still retains some color, about 3 minutes. Add salt and pepper to taste and 2 tablespoons of the parsley. Taste and adjust the seasoning. Ladle the soup into warmed bowls and garnish with the remaining 2T parsley, 3T basil and Parmesan cheese. Great with Semifreddi's sourdough bread. Yum!