Swiss Chard and Penne Soup

Top Review by Laughing in the Kitchen

I LOVE THIS SOUP! Yup. I have made it a bunch of times over the last two years, but always forget to rate it. No more! I substitute salt free seasoning (Mrs Dash) for the fennel, and normally cut the recipe in half to not have as many leftovers. I cut everything by hand but it's still a pretty fast soup to pull together. Bravo!

Ingredients Nutrition

Directions

  1. Steel knife: With food processor running, drop garlic through feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns.
  2. Remove leaves from chard and reserve. Cut stems into feed tube lengths.
  3. Ultra thick: Stand stems in feed tube; slice, using light pressure.
  4. Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes.
  5. Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
  6. Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan.
  7. Mix in beans, fennel seed, red pepper flakes, salt and pepper.
  8. Bring to boil and cook until penne is tender, about 3 minutes.
  9. Can be made ahead. Pass the Parmesan cheese.

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