White Bean, Pasta And Swiss Chard Soup

• 1 cup dried Great Northern beans or cannellini
• beans
• 1 Tbs. olive oil
• 2 yellow onions, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 1 small bunch red Swiss chard, thick stems
• removed, leaves cut into thin julienne strips
• 6 cups chicken broth
• 1 cup chopped canned tomatoes
• 3 Tbs. finely chopped fresh basil
• 3 garlic cloves, minced
• 3/4 cup fine egg noodles or broken capellini,
• cooked and drained
• Salt and freshly ground white pepper, to taste
• 4 Tbs. finely chopped fresh flat-leaf parsley
• 6 Tbs. grated Parmigiano-Reggiano cheese

1. Directions:
2. Pick over the beans and discard any misshapen beans and stones. Rinse the beans well and drain. Put the beans in a large bowl, add cold water to cover generously, and soak for at least 4 hours or as long as overnight. Drain the beans.
3. In a large pot over medium heat, warm the olive oil. Add the onions and saute, stirring occasionally, until soft, about 5 minutes. Add the carrots and saute for 3 minutes. Add half the Swiss chard and saute until wilted, about 3 minutes. Add the broth, beans, tomatoes, basil and garlic and simmer, partially covered, until the beans are tender, about 1 hour. Remove from the heat.
4. In a blender, puree the soup in batches, leaving some texture, and return the soup to the pot. Set over medium-high heat and add the pasta and remaining chard. Cook until the chard is wilted but still retains some color, about 3 minutes. Season with salt and white pepper and add 2 Tbs. of the parsley. Ladle the soup into warmed bowls and garnish with the remaining 2 Tbs. parsley and the cheese. Serve immediately.
5. Serves 6

dried great northern beans, beans, olive oil, yellow onions, carrots, red swiss chard, chicken broth, tomatoes, fresh basil, garlic, egg noodles, salt, parsley, cheese

Taken from www.epicurious.com/recipes/member/views/white-bean-pasta-and-swiss-chard-soup-50169544 (may not work)