White Bean Pasta And Swiss Chard Soup Williams Sonoma Recipes

WHITE BEAN-CHARD SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
• Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
• Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.

WHITE BEAN SOUP WITH SWISS CHARD

Steps:

• Place the beans in a large pot and cover with water. Let them soak overnight.
• The next day, drain the beans, reserving 2 cups of liquid.
• In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additional 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
• Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.

CHARD & WHITE BEAN PASTA

Steps:

• Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., In a 6-qt. stockpot, heat oil over medium heat; saute leeks and onion until tender, 5-7 minutes. Add garlic and sage; cook and stir 2 minutes., Add potato and chard; cook, covered, over medium-low heat 5 minutes. Stir in beans, dry seasonings and reserved pasta water; cook, covered, until potato and chard are tender, about 5 minutes., Add pasta, basil and vinegar; toss and heat through. Serve with sauce.

WHITE BEAN, PASTA AND SWISS CHARD SOUP (WILLIAMS SONOMA)

Steps:

• Rinse & discard any stones or mishapen/discolored beans. Soak beans overnight or use quick cook method. To quick cook: put in a pot, cover with 3" of cold water, bring to a boil and simmer vigorously for 2 minutes. Remove from heat, cover and let stand for 1 hour before draining. Drain the beans. In a large soup pot over medium heat warm the oil. Add onions and salt, and saute, stirring occasionally, until softened, about 5 minutes. Add the carrots and saute for 3 more minutes. Add half of the Swiss chard and saute until wilted, about 3 minutes. Add the stock, beans, tomatoes, half the basil and garlic and simmer, partially covered, until the beans are tender, about 1 hour. Remove from the heat. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente, drain in a colander & set aside. Using an immersion blender (or food processor in batches) puree the soup leaving some texture until the desired consistency is reached. Return the pureed soup to medium-high heat and add the cooked pasta (if desired) and the remaining chard. Cook until the chard is wilted but still retains some color, about 3 minutes. Add salt and pepper to taste and 2 tablespoons of the parsley. Taste and adjust the seasoning. Ladle the soup into warmed bowls and garnish with the remaining 2T parsley, 3T basil and Parmesan cheese. Great with Semifreddi's sourdough bread. Yum!