Things You'll Need:
- 2 whole peeled garlic cloves
- 1/4 tsp dried rosemary
- Parmesan cheeses
- colanders
- 1/2 c dried penne pastas
- measuring spoons
- stockpots
- 2 c canned cannelini or white beans - drained
- cheese graters
- measuring cups
- mixing bowls
- wooden spoons
- 3 tbsp. extra-virgin olive oil
- salt and pepper
- 1 bunch cleaned and trimmed Swiss chard
- 2 finely chopped anchovies fillets
- Parmesan Cheeses
- Salt And Pepper
- Cheese Graters
- Colanders
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Stockpots
- Wooden Spoons
- Mixing bowls
- Measuring cups
- 2 c canned cannelini or white beans - drained
- 1 bunch cleaned and trimmed Swiss chard
- 3 tbsp. extra-virgin olive oil
- 1/4 tsp dried rosemary
- 2 whole peeled garlic cloves
- 2 finely chopped anchovies fillets
- 1/2 c dried penne pastas
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Step 1
Put the chard in a stockpot with about 1/2 c. water and 1 tsp. salt. Cover and bring to a boil over medium heat. Cook for about 5 minutes, until the chard is tender.
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Step 2
Drain the chard over a bowl and reserve the cooking liquid. Chop the chard coarsely.
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Step 3
Warm the olive oil in the same stockpot over medium-high heat. Add the garlic and cook, stirring frequently, for 2 minutes. Add the anchovies and rosemary. Stir for a few seconds, then remove the garlic.
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Step 4
Add the chard and cook for 3 minutes, stirring frequently.
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Step 5
Add the beans and pepper to taste. Cook for 3 minutes, stirring to combine well.
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Step 6
Add the reserved cooking liquid and water to raise the liquid level to about 3 inches from the top of the stockpot.
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Step 7
Bring the liquid to a boil, then add the pasta and cook until al dente according to package directions.
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Step 8
Remove from the heat and transfer soup to individual bowls. Garnish with freshly grated cheese and serve at once.








