Penne with Swiss Chard and White Beans Soup

Pasta with Cannellini and Fresh Greens in Chicken Stock

© Liliana Tommasini

Aug 18, 2009

Swiss chard is a long green leafy vegetable with white, yellow or purple stocks. It can be found at the farmers' markets at its best from June to August although it is available all year round in supermarkets.

Swiss chard is a good source of vitamins and fibre. It belongs in the same family as spinach and beets and as one of the leafy vegetables it is sometimes referred to as 'greens'.*

How to Select and Store Swiss Chard

• Select Swiss chard with bright green leaves and unblemished stalks. Leaves should not be wilted or have brown spots.
• Store Swiss chard unwashed in a plastic bag in the refrigerator for several days.

A Hearty and Nutritious Meal

Penne with Swiss Chard and White Beans soup makes a hearty and nutritious meal in itself. It freezes well in air tight freezer containers. This soup can be served all year long but it is truly comforting on those cold winter nights.

Variations

Using the same basic recipe the following substitutions can be made:

• Swiss chard with chick peas
• Spinach with white beans (cannellini)

Penne with Swiss Chard and White Beans Soup Recipe

Ingredients:

• 4 large garlic cloves
• 1 large onion
• 1 bunch Swiss chard (10 oz.)
• 3 tablespoons extra virgin olive oil
• 7 cups hot chicken or vegetable stock
• 2 cups water
• 2 cups small penne or other small tubular pasta
• 3 cups cooked white beans
• 1/2 teaspoon fennel seeds (optional)
• 1/4 teaspoon red pepper flakes
• salt and freshly ground pepper to taste
• Grated Parmesan cheese for serving (optional)
• Extra virgin olive oil for serving (optional)
• Italian crusty bread for serving (optional)

How to Prepare the Penne with Swiss Chard and White Beans

1. Soak Swiss chard in cold water and rinse several times to remove dirt.
2. Trim the bottom of the white stems and peel stems if desired.
3. Remove the white stems from the leaves.
4. Finely finely chop the stems and set aside.
5. Roll up the Swiss chard leaves and cut into strips. Set aside.
6. Peel garlic cloves and onion.
7. Finely chop the garlic cloves and onion. Add to the chopped Swiss chard stems.
8. Heat the 3 tablespoons extra virgin olive oil in large saucepan.
9. Add the chopped garlic, onion and Swiss chard stems. Cook until soft. Since the Swiss chard stems take longer to cook than the leaves, they are cooked with the garlic and onion.
10. Add the hot chicken or vegetable broth and water to the sauce pan.
11. Bring to a boil.
12. Add the pasta and cook for five minutes.
13. If using canned white beans, drain and rinse.
14. Add the Swiss chard leaves and two cups of the white beans to sauce pan.
15. Season with the fennel seeds, red chili flakes, salt and pepper to taste.
16. Purée the remaining 1 cup of the white beans with 1/2 cup of the broth in a food processor or mash with a potato masher by hand. Add to the soup and stir.
17. Bring to a boil and cook until the pasta is tender.
18. Serve with a drizzle of extra virgin olive oil and a sprinkling of grated Parmesan cheese and Italian crusty bread for dunking, if desired.

*Source: The World's Healthiest Foods

Swiss Chard

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