Bean and Chard Soup

Summary

Servings: 
1
Prep time: 
30 minutes

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.