Pasta e Fagioli with Roasted Red Peppers and Swiss Chard

  • Total Time:
  • Servings: 4
KEY: Fall, Winter, Fast - Column, Italian, Soups & Stews, Fast, Healthy, Make Ahead, Vegetarian, Dinner, Lunch

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 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 this recipe

  1. 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.
  2. 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.
  3. 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.
Contributed By Photo © James Baigrie Published November 2002

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