Ingredients:
- 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
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.
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.
Adapted from
Williams-Sonoma Collection Series,
Soup,
by Diane Rossen Worthington
(Simon & Schuster, 2001).
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Rated 5 out of
5
by
salyabyum from
Heavy rotation
After purchasing the WS Soup book many years ago, this recipe became a family and guest favorite. We make this soup multiple times a year, often freezing half a batch for another time. Quite simple to make and really healthy. As another reviewer mentioned, by substituting veggie stock for the chicken, you have an good vegetarian soup if needed.
Make this soup, you will not be sorry.
Date published: 2012-04-29
Rated 3 out of
5
by
tkh1957 from
Just so so
In my opinion, this soup was pretty bland. I think if I added some smoked ham it would have been a lot better.
Date published: 2012-02-24
Rated 5 out of
5
by
itadakimasu from
excellent soup
this soup is filling but not heavy and, by substituting vegetable stock for the chicken broth, makes a great vegetarian entree. I make it several times every winter. All it needs is garlic bread on the side for a great meal.
Date published: 2012-01-23