Bean and Swiss Chard Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Clearly this is an Italian soup. Biete is Swiss chard, usually green, although I have a fondness for the drama and beefy taste of the red-stemmed kind. Ingredients:
1/2 pound (225 g) swiss chard or kale, trimmed |
1 teaspoon coarse salt, plus additional to taste |
2 flat anchovy fillets |
1/4 teaspoon fresh rosemary leaves or dried |
1/3 cup (80 ml) olive oil |
2 medium garlic cloves, smashed and peeled |
1 cup (225 g) cooked small white beans or drained and rinsed canned beans |
4 cups (1 liter) chicken stock |
freshly ground black pepper, to taste |
1/2 cup (60 g) small shell macaroni |
freshly grated parmesan cheese, for serving |
Directions:
1. 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.
2. Very finely chop anchovies together with the rosemary.
3. 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.
4. 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.
5. Pass Parmesan cheese at the table.
6. Soup: A Way of Life
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