Bean and Chard Soup
Summary
Description
Bean and Chard Soup
Ingredients
- 1 bunch chard
- 1 tablespoon capers
- 0.25 cup olive oil
- 2 cloves garlic
- 2 rosemary sprigs, pick leaves off
- 400g canned cannellini beans, drained
- 0.5 cup macaroni
- parmesan cheese
- 4 cup chicken stock
Instructions
Remove the stems from the chard. Chop the leaves and put them aside. Chop the stems.
Finely chop together the capers and rosemary leaves.
In a heavy bottomed, large saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. After 3 minutes of cooking, add the chard stems. Once they are cooked, stir in the capers 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 stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 10 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
Serve with grated parmesan on top.
