White Bean Pasta And Swiss Chard Soup Recipes

Steps:

• Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
• Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
• Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.

Steps:

• Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., In a 6-qt. stockpot, heat oil over medium heat; saute leeks and onion until tender, 5-7 minutes. Add garlic and sage; cook and stir 2 minutes., Add potato and chard; cook, covered, over medium-low heat 5 minutes. Stir in beans, dry seasonings and reserved pasta water; cook, covered, until potato and chard are tender, about 5 minutes., Add pasta, basil and vinegar; toss and heat through. Serve with sauce.

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

Steps:

• Over medium heat, sautee the onions and fennel until tender, approximately 10 minutes.
• Add garlic, prociutto and red pepper flakes and sautee for approximately 5 minutes.
• Add beans, chicken stock and bouillon dissolved in water to the pan and bring to a low boil.
• Add pasta and cook al dente according to package (approximately 6 minutes).
• When pasta has about 2 minutes to go, add roasted red peppers, sun dried tomatoes, swiss chard, sage, basil and nutmeg. Cook until chard is wilted but still a nice bright green.
• Add the juice of 1/2 lemon and salt and pepper to taste.
• Serve piping hot with grated parmesan.

Steps:

• Place the beans in a large pot and cover with water. Let them soak overnight.
• The next day, drain the beans, reserving 2 cups of liquid.
• In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
• Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.

Steps:

• In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard.
• Very finely chop anchovies together with the rosemary.
• In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
• Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
• Pass Parmesan cheese at the table.