Swiss Chard and Penne Soup

Recipe by Tonkcats
READY IN:
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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