Swiss Chard and Penne Soup

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 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

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.

Reviews

[Chef #772997]

Wonderful soup. I have made it several times and I am pleased with the results. On variation I tried that made my family happy was adding a little bit of Italian Turkey sausage. Definately not needed but it is a nice touch.

[Burgundy Damsel]

The instructions are written a little strangely, but once you get past that this is very impressive and simple to make. I didn't use a food processor; just chopped everything by hand. Will definitely make again. Thanks!

[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!