Prep 0 mins
Cook 0 mins
- 2 cloves garlic
- 1 medium red onion (5 oz.)
- 1 bunch swiss chard (10 oz.)
- 3 tablespoons olive oil
- 6 cups chicken stock
- 3 cups water
- 1 cup penne or 1 cup mostaccioli (other tubular pasta)
- 2 cups canned cannellini, drained (large white beans)
- 1⁄4 teaspoon fennel seed
- 1⁄4 teaspoon red pepper flakes
- salt & pepper, freshly ground
- to taste parmesan cheese, freshly grated
- 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.
- Remove leaves from chard and reserve. Cut stems into feed tube lengths.
- Ultra thick: Stand stems in feed tube; slice, using light pressure.
- Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes.
- Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
- Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan.
- Mix in beans, fennel seed, red pepper flakes, salt and pepper.
- Bring to boil and cook until penne is tender, about 3 minutes.
- Can be made ahead. Pass the Parmesan cheese.
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!
With a little tweaking, this recipe was great. I admit the directions were a little weird, but I figured it out. I didn't use a food processor (hate cleaning it), I just chopped everything. I didn't use the stems of the swiss chard and used vegetable broth instead of chicken. I hate fennel, so I used basil instead. I also added veggie "meatballs" for fun. It was great. Next time, I may add an extra 1/2 cup of penne. This was my first time trying swiss chard and it was really good! I will be making this again!
What a fab soup! I feel that my review may be a bit coo-coo b/c I added a few extras- but the original recipe is definitely what got me there. -Honestly, if I didn't add the extras, it would have been just as good! I added: a can of tomato paste, a leftover chicken breast and a left over rib-eye steak~ both thinly sliced. OK, and.... I used a yellow onion, and swirly pasta, b/c that's what I had on hand. Your recipe is FANTASTIC and I will definitely use it again! Thanks for sharing!