Swiss Chard and Penne Soup

Swiss Chard and Penne Soup

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6

    • Ingredients

  • 2clovesgarlic
  • 1mediumred onion( 5 oz.)
  • 1bunchswiss chard( 10 oz.)
  • 3tablespoonsolive oil
  • 6cupschicken stock
  • 3cupswater
  • 1cup penne or 1cupmostaccioli( other tubular pasta)
  • 2cupscanned cannellini, drained( large white beans)
  • 1/4 teaspoonfennel seed
  • 1/4 teaspoonred pepper flakes
  • salt & pepper, freshly ground
  • to tasteparmesan cheese, freshly grated

    • Directions

  • Steel knife: With food processor running, drop garlic throughfeed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns.
  • Remove leaves from chard and reserve. Cut stems into feed tube lengths.
  • Ultra thick: Stand stems in feed tube; slice, using light pressure.
  • Heat oil in heavy 4-quart saucepan over medium heat.Addcontents of work bowl and cook until soft, stirring occasionally, about 15 minutes.
  • Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
  • Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan.
  • Mix in beans, fennel seed, red pepper flakes, salt and pepper.
  • Bring to boil and cook until penne is tender, about 3 minutes.
  • Can be made ahead. Pass the Parmesan cheese.

    • Reviews

  • “This is delicious soup that is easy, quick and versitile. What more could ya ask for?>br/

  • “Wonderful soup. I have made it several times and I am pleased with the results. On variation I tried that made my family happy was adding a little bit of Italian Turkey sausage. Definately not needed but it is a nice touch.”

  • “The instructions are written a little strangely, but once you get past that this is very impressive and simple to make. I didn’t use a food processor; just chopped everything by hand. Will definitely make again. Thanks!”

  • “I LOVE THIS SOUP! Yup. I have made it a bunch of times over the last two years, but always forget to rate it. No more! I substitute salt free seasoning (Mrs Dash) for the fennel, and normally cut the recipe in half to not have as many leftovers. I cut everything by hand but it’s still a pretty fast soup to pull together. Bravo!”

  • “With a little tweaking, this recipe was great. I admit the directions were a little weird, but I figured it out. I didn’t use a food processor (hate cleaning it), I just chopped everything. I didn’t use the stems of the swiss chard and used vegetable broth instead of chicken. I hate fennel, so I used basil instead. I also added veggie “meatballs” for fun. It was great. Next time, I may add an extra 1/2 cup of penne. This was my first time trying swiss chard and it was really good! I will be making this again!”

  • “I”m in a CSA and this was a good way to use this week’s bunch of swiss chard.Most of the soup is now in the freezer to enjoy when cooler weather arrives.”

  • “We signed up for a CSA share from a local organic farm and are trying new vegetables we don’t usually buy at the store.This was a great soup – will definitely make it again.”

  • “What a fab soup! I feel that my review may be a bit coo-coo b/c I added a few extras- but the original recipe is definitely what got me there. -Honestly, if I didn’t add the extras, it would have been just as good! I added: a can of tomato paste, a leftover chicken breast and a left over rib-eye steak~ both thinly sliced. OK, and…. I used a yellow onion, and swirly pasta, b/c that’s what I had on hand. Your recipe is FANTASTIC and I will definitely use it again! Thanks for sharing!”

  • “This was a good soup. I left out the fennel and used 1/2 tsp dried basil, and 1/4 tsp dried oregano. I used vegetable broth instead of chicken. We all liked it. Thanks for posting.”

  • “Great Soup! Delicate & light. We strongly dislike fennel in my house, so I used basil instead. I will add sausage to this during the winter for a hearty meal. I cut everything by hand as well.”

  • “AWESOME! So glad I have a big patch of swiss chard out in garden.Used chick peas as that was all I had. “

  • “YUM!!!!I also did not have a food processor and chopped by hand.I followed the recipe rather loosely (except for liquid and pasta amounts) and it turned out superbly!Plus, for a soup with lots of flavor, it didn’t take very long to prepare.I used garbanzo beans instead of cannelini, and they worked great.I will be making this again.”

  • “very easy to make. next time ill make 2xtimes the recipe for frezzer. my type is very bad please forgive.i used 1/2 teaspoon of fennell. i may have had more then 1 lb of schard.???? it was better the next day.i dont have a food prosser, so i used a knife, it came outjust finethe tatst was very good i never had swiss chard before this recipe is a winner all around.you wont be sorrythanks for putting up with my typing”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST