Bean and Swiss Chard Soup

Name: Bean and Swiss Chard Soup (Zuppa di Fagiolo e Biete)
Cuisine: Italian
Ingredients: ½ pound (225 g) Swiss chard or kale, trimmed; ½ pound (225 g) Swiss chard or kale, trimmed; 1 teaspoon kosher salt, plus additional to taste; 2 flat anchovy fillets; ¼ teaspoon fresh rosemary leaves or dried; ⅓ 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; 1 cup (225 g) cooked small white beans or drained and rinsed canned beans; 4 cups (1 l) Basic Chicken Stock or commercial chicken broth; 4 cups (1 l) Basic Chicken Stock or commercial chicken broth; Freshly ground black pepper, to taste; ½ cup (60 g) small shell macaroni; Freshly grated Parmesan cheese, for serving

Zuppa di Fagiolo e Biete

Preparation info

Makes about 5 cups 1.25 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

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

½ pound (225 g) Swiss chard or kale, trimmed
1 teaspoon

Europe
Italy
Soup
Starter

Method

In a medium saucepan, cook the chard with ½ 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 c