How to prepare Swiss chard soup recipe
Method of cooking
Swiss Chard and Penne Soup
Ingredients
• 2 cloves garlic
• 1 medium red onion (5 oz.)
• 1 bunch swiss chard (10 oz.)
• 3 tablespoons olive oil
• 6 cups chicken stock
• 3 cups water
• 1 cup penne or mostaccioli (other tubular pasta)
• 2 cups canned cannellini, drained (large white beans)
• 1/4 teaspoon fennel seed
• 1/4 teaspoon red pepper flakes
• salt & pepper, freshly ground
• parmesan cheese, freshly grated
1. Steel knife: With food processor running, drop garlic through feed
tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns.
2. Remove leaves from chard and reserve. Cut stems into feed tube
lengths.
3. Ultra thick: Stand stems in feed tube; slice, using light pressure.
4. Heat oil in heavy 4-quart saucepan over medium heat. Add contents
of work bowl and cook until soft, stirring occasionally, about 15
minutes.
5. Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
6. Ultra thick: Roll up chard leaves and arrange in feed tube. Slice,
using light pressure. Add chard leaves to saucepan.
7. Mix in beans, fennel seed, red pepper flakes, salt and pepper.
8. Bring to boil and cook until penne is tender, about 3 minutes.
9. Can be made ahead. Pass the Parmesan cheese.
Your Swiss chard soup recipe is ready now
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