pat's Recipe

Pasta e Fagioli

Category: SOUPS/STEWS

1 bunch(es) (10- to 12-ounce) Swiss chard
1 tablespoon(s) olive oil
1 medium onion, chopped
1 stalk(s) celery, sliced
1 carrot, cut into half-moon slices
1 clove(s) garlic, crushed with press
1 can(s) (14 1/2-ounce) whole tomatoes in juice
2 1/2 cup(s) Home-Cooked Beans
1 can(s) (14- to 14 1/2-ounce) chicken broth
1 cup(s) water
Salt
1 cup(s) mini penne pasta
1/2 cup(s) freshly grated Parmesan cheese

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Directions

Cut ribs and stems from Swiss chard leaves. Cut ribs and stems into 1/2-inch pieces; cut leaves into 2-inch pieces. Rinse ribs and stems in large bowl of cold water; swish to remove any dirt. Drain well in colander; transfer to bowl. Repeat with leaves; set aside.
In 5- to 6-quart saucepot, heat oil on medium until hot. Add onion, celery, carrot, and chard ribs and stems; cook 12 minutes. Add garlic; cook 1 minute. Add tomatoes with their juice, breaking up tomatoes with side of spoon.
Add beans, broth, water, and 1/4 teaspoon salt; heat to boiling on medium-high. Reduce heat to low; cover and simmer 15 minutes.
Meanwhile, in 4-quart saucepan, cook penne as label directs; drain.
Stir chard leaves and cooked penne into soup. Makes about 8 cups. Sprinkle with Parmesan to serve.
Serves 4.
Home-Cooked Beans
1 bag(s) (16-ounce) dried red kidney beans
Water
1 small onion, cut in half
1 clove(s) garlic, pressed
1 sprig(s) parsley
1 bay leaf

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Directions

In colander, rinse beans well with cold water; discard any stones or shriveled beans. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot; let beans soak overnight.
Drain beans and return to saucepot. Add onion, garlic, parsley, bay leaf, and 6 cups water; heat to boiling on high. Reduce heat to medium-low; partially cover and simmer 45 to 60 minutes or until beans are tender, stirring occasionally. Drain beans. Discard parsley and bay leaf. If not using beans right away, cover and refrigerate up to 5 days.