Bean and Chard Soup

Summary

Yield
Servings
Sourceboxmaster
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Bean and Chard Soup

Ingredients

1 bn
chard
1 T
capers
1⁄4 c
olive oil
2 clv
garlic
2
rosemary (2 sprigs, pick leaves off)
400 g
canned cannellini beans (drained)
1⁄2 c
macaroni
 
parmesan cheese
4 c
chicken stock (i use kallo organic chicken stock cubes)

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 that's 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.