Swiss Chard with Beans and Pasta
Here’s a trattoria take on the familiar soup -- pasta fagioli.
Heat the oil in a large stockpot coated with Teflon® non-stick. Sauté the onions, carrots, celery, and garlic over medium heat for 5 minutes or until tender. Add the Swiss chard and sauté for another 2 minutes. Add the red pepper flakes and herbs and salt and pepper to taste; cook for another few minutes. Add the broth and the marinara sauce; raise the heat and bring to a boil. Reduce heat and simmer for 10 minutes. Add the cannellini beans and simmer 5 minutes more. Stir in the cooked pasta. Pass the Parm!