April 8th, 2012
Recipe by Diane Rosen Worthington
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.
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.
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.
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.
Ladle soup into warmed bowls and garnish with remaining parsley and Parmesan. Serve immediately.