Swiss Chard with Beans and Pasta

Servings: 6

Get the Soup Pot!

Here’s a trattoria take on the familiar soup -- pasta fagioli.



2 tablespoons olive oil
1/2 cup minced onion
1/2 cup coarsely chopped carrots
1/4 cup coarsely chopped celery
1 tablespoon minced garlic
4 cups baby Swiss chard
1/4 teaspoon red pepper flakes
1 tablespoon mix of dried basil and thyme
2 cups vegetable broth
1 cup prepared marinara sauce
Salt and freshly ground pepper
2-1/2 cups cooked, drained red kidney beans
1 pound small shells, cooked according to package directions

Swiss Chard with Beans and Pasta recipe 


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!

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