Filed Under: north-american, simmer, soups, Starter, Under 20 Mins, Vegetables

White Bean, Pasta & Swiss Chard Soup

This hearty soup eats like a meal and freezes well too

April 8th, 2012

Recipe by Diane Rosen Worthington

Prep Time
20 minutes
Cook Time
30 minutes
  • 1 cup canned navy or cannellini beans, drained
  • 2 tablespoons olive oil
  • 2 yellow onions, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 1 small bunch Swiss chard, thick stems removed, julienned
  • 6 cups chicken stock
  • 1 cup canned chopped tomatoes
  • 3 tablespoons finely chopped fresh basil
  • 3 cloves garlic, minced
  • Freshly ground pepper
  • ¾ cup fine egg noodles or broken capellini
  • 4 tablespoons finely chopped fresh Italian parsley
  • 6 tablespoons grated Parmesan
  1. In a large pot over medium heat, warm oil. Add onion and sauté, stirring occasionally, until softened, about 5 minutes. Add carrots and sauté for 3 minutes. Add half the Swiss chard and sauté until wilted, about 3 minutes. Add stock, beans, tomatoes, basil and garlic and simmer, partially covered, until beans are tender (if using dried) or about 10 minutes. Remove from heat.

  2. Meanwhile, in a pot of salted water, cook pasta until al dente, 3-5 minutes, depending on thickness. Drain in a colander and set aside.

  3. In a blender or food processor, purée soup in batches, leaving some texture, and return to pot. Alternatively, process in pot with a handheld blender until desired consistency.

  4. Return puréed soup to medium-high heat and add cooked pasta and remaining chard. Cook until wilted but still retains some colour, about 3 minutes. Add salt and pepper to taste and half of the parsley. Taste and adjust seasoning.

  5. Ladle soup into warmed bowls and garnish with remaining parsley and Parmesan. Serve immediately.

White Bean, Pasta & Swiss Chard Soup
Photography by Noel Barnhurst

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