1 pound red Swiss chard, stems and inner ribs discarded, leaves cut crosswise
into 1-inch ribbons
Two 15-ounce cans small white beans, drained
5 cups chicken or vegetable stock or canned low-sodium broth
1/2 cup chopped roasted red peppers
1/4 cup finely chopped flat-leaf parsley
3/4 cup broken fine egg noodles
2 teaspoons balsamic vinegar
Salt and freshly ground pepper
Freshly grated Parmesan cheese, for serving
How to Make It
In a medium saucepan, heat the olive oil until shimmering. Add the onion and carrot and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the Swiss chard and cook until wilted. Add the beans, stock, red peppers and 3 tablespoons of the parsley and bring the soup to a simmer. Cover partially and simmer the soup until the vegetables are tender, about 15 minutes.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the broken egg noodles and cook until al dente. Drain the noodles well.
Using a slotted spoon, transfer half of the vegetables to a blender along with a bit of the broth; puree until smooth. Return the puree to the soup. Add the noodles and balsamic vinegar, season with salt and pepper and simmer for 2 minutes. Stir in the remaining 1 tablespoon of parsley, ladle the soup into bowls and serve at once, passing the Parmesan cheese at the table.
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