White Bean, Pasta, and Swiss Chard Soup

Memory Lowe

1 cup dried Great Northern beans or cannellini beans

1 Tbsp. 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 Tbsp. finely chopped fresh basil

3 garlic cloves, minced

¾ cup fine egg noodles or broken capellini, cooked and drained

Salt and freshly ground white pepper, to taste

4 Tbsp. finely chopped fresh flat-leaf parsley

6 Tbsp. grated parmigiano-reggiano cheese

Pick over beans and discard any misshapen beans and stones.  Rinse beans well and drain.  Put beans in a large bowl, add cold water to cover generously, and soak for at least 4 hours or up to overnight.  Drain beans.  In a large pot over medium heat, warm oil.  Add onions and saute, stirring occasionally, until soft, about 5 minutes.  Add carrots and saute for 3 minutes.  Add half the swiss chard and saute until wilted, about 3 min.  Add broth, beans, tomatoes, basil and garlic and simmer, partially covered, until beans are tender, about 1 hour.  Remove from heat.  

In a blender, puree soup in batches, leaving some texture, and return soup to pot.  Set over medium-high heat and add pasta and remaining chard.  Cook until chard is wilted but still retains some color, about 3 minutes.  Season with salt and white pepper and add 2 Tbsp. parsley.  Ladle soup into warmed bowls and garnish with remaining 2 Tbsp. parsley and the cheese.  Serve immediately. Serves 6.