Pasta e Fagioli with Roasted Red Peppers and Swiss Chard

• 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

1. In a medium saucepan, heat the olive oil until shimmering.
2. Add the onion and carrot and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
3. Add the Swiss chard and cook until wilted.
4. Add the beans, stock, red peppers and 3 tablespoons of the parsley and bring the soup to a simmer.
5. Cover partially and simmer the soup until the vegetables are tender, about 15 minutes.
6. Meanwhile, bring a medium saucepan of salted water to a boil.
7. Add the broken egg noodles and cook until al dente.
8. Drain the noodles well.
9. Using a slotted spoon, transfer half of the vegetables to a blender along with a bit of the broth; puree until smooth.
10. Return the puree to the soup.
11. Add the noodles and balsamic vinegar, season with salt and pepper and simmer for 2 minutes.
12. Stir in the remaining 1 tablespoon of parsley, ladle the soup into bowls and serve at once, passing the Parmesan cheese at the table.

extravirgin olive oil, onion, carrot, red swiss chard, white beans, chicken, red peppers, flatleaf parsley, egg noodles, balsamic vinegar, salt, parmesan cheese

Taken from www.foodandwine.com/recipes/pasta-e-fagioli-with-roasted-red-peppers-and-swiss-chard (may not work)