Swiss Chard and Penne Soup

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  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.
Most Helpful

5 5

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!

4 5

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!

5 5

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!