Bean and Swiss Chard Soup
(Zuppa di Fagioli e Bietole)
Ingredients:
1/2 lb (225 grams) Swiss chard or kale, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) extra virgin olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 grams) cooked small white beans or drained and rinsed canned beans
4 cups (1 liter) chicken stock
Freshly ground black pepper, to taste
1/2 cup (60 grams) small shell macaroni
Freshly grated Parmigiano cheese, for serving
Directions:
In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender.
Drain the chard, reserving any liquid that remains.
Coarsely chop the chard.
Very finely chop anchovies together with the rosemary.
In a medium saucepan, stir together the olive oil and garlic over medium-high heat.
Cook, stirring frequently, until the garlic is pale gold, about 10 minutes.
Stir in the anchovies and rosemary.
Cook, stirring for 1 minute.
Discard the garlic.
Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the olive oil.
Stir in the beans. Cook for 3 minutes.
Stir in the reserved cooking liquid and the stock.
Season with salt and pepper.
Bring to a boil and stir in the macaroni.
Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
Pass Parmigiano cheese at the table. Makes about 5 cups (1.25 liters); 4 first-course servings.