Best White Bean Pasta And Swiss Chard Soup Recipes

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!

WHITE BEAN, PASTA AND SWISS CHARD SOUP image

Yield 6-8 people

Number Of Ingredients 16

1 cup dried Great Northern beans or cannellini
beans
1 Tbs. olive oil
2 yellow onions, coarsely chopped
2 carrots, peeled and coarsely chopped
1 small bunch red Swiss chard, thick stems
removed, leaves cut into thin julienne strips
6 cups chicken broth
1 cup chopped canned tomatoes
3 Tbs. finely chopped fresh basil
3 garlic cloves, minced
3/4 cup fine egg noodles or broken capellini,
cooked and drained
Salt and freshly ground white pepper, to taste
4 Tbs. finely chopped fresh flat-leaf parsley
6 Tbs. grated Parmigiano-Reggiano cheese

Steps:

Directions: Pick over the beans and discard any misshapen beans and stones. Rinse the beans well and drain. Put the beans in a large bowl, add cold water to cover generously, and soak for at least 4 hours or as long as overnight. Drain the beans. In a large pot over medium heat, warm the olive oil. Add the onions and sauté, stirring occasionally, until soft, about 5 minutes. Add the carrots and sauté for 3 minutes. Add half the Swiss chard and sauté until wilted, about 3 minutes. Add the broth, beans, tomatoes, basil and garlic and simmer, partially covered, until the beans are tender, about 1 hour. Remove from the heat. In a blender, puree the soup in batches, leaving some texture, and return the soup to the pot. Set over medium-high heat and add the pasta and remaining chard. Cook until the chard is wilted but still retains some color, about 3 minutes. Season with salt and white pepper and add 2 Tbs. of the parsley. Ladle the soup into warmed bowls and garnish with the remaining 2 Tbs. parsley and the cheese. Serve immediately. Serves 6