Time 55m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 15 Steps:
In a Dutch oven , saute the carrot, zucchini, yellow squash and onion in oil until tender. Add garlic; saute 1 minute longer. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender. Just before serving, sprinkle with cheese.
Time 55m Yield 6 Number Of Ingredients 15 Steps:
In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes. Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes. Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Yield 6 serving(s) Number Of Ingredients 12 Steps:
Steel knife: With food processor running, drop garlic through feed 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. Add contents 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.
Yield Serves 2 Number Of Ingredients 8 Steps:
Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender. While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.
Time 1h Yield 6 servings Number Of Ingredients 11 Steps:
Place bacon in a heavy 4-quart saucepan. Add 1/3 cup water, and cook over medium heat until water evaporates. Add 2 tablespoons oil. Sauté until lightly browned. Drain, leaving 2 tablespoons fat in pan. Add onion and garlic to oil in pan and sauté over low heat until soft and barely golden. Add potatoes and 8 cups water. Bring to a boil, season with salt, and cook until potatoes are soft, about 15 minutes. If using the eggs, poach them, drain, trim any ragged edges, and set aside. Remove potatoes with a slotted spoon to a large mixing bowl, and roughly mash them with a fork or a potato masher. Return potatoes to liquid in pot, and stir to dissolve them. Add chickpeas, reserved bacon, chard leaves and 2 tablespoons olive oil. Bring to a simmer, and cook about 5 minutes, until leaves wilt. Season with salt and pepper. Transfer to warm soup plates. If using the eggs, add one to each plate. Top with chopped cilantro and a drizzle of the remaining olive oil.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
in a large pot, heat olive oil. add onion and garlic, saute until onions are tender. add all other ingredients, stir. bring to a boil. reduce heat, cover and simmer for 20 minutes or until chard is tender.
Yield Serves 2 Number Of Ingredients 8 Steps:
Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta. Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, stirring, 15 minutes, or until tender. While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.
Time 40m Yield 4 servings Number Of Ingredients 14 Steps:
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add leek and cook, stirring occasionally, until softened, 3 minutes. Add carrot, Swiss chard stems and the remaining 2 tablespoons of oil. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hands, stir them in with their juice and cook, stirring occasionally, until all of the liquid is reduced and the mixture is thick, about 5 minutes. Add zucchini, basil sprigs, thyme sprigs, Swiss chard leaves and 8 cups of water, and season with salt and pepper. Bring to a boil over high heat, then reduce to medium-high and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in peas, beans and bread, and cook, stirring and mashing up the bread, until most of the bread dissolves and soup thickens, about 10 minutes. Discard basil and thyme sprigs, and season with salt and pepper to taste. Divide soup among bowls and finish with the chopped basil. Garnish with cheese, if desired.
More about “swiss chard and penne soup recipes”
Time 40m Yield 4 servings Number Of Ingredients 9 Steps:
Rinse the Swiss chard and chop it fine. Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper. While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain. Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.
