Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4
© James Baigrie

How to Make It

Step 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.

Step 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.

Step 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.

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