Pasta e Fagioli with Roasted Red Peppers and Swiss Chard

Name: Pasta e Fagioli with Roasted Red Peppers and Swiss Chard
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons balsamic vinegar; 850 grams small white beans, drained; 1 carrot, coarsely chopped; 177 milliliters broken fine egg noodles; 59 milliliters finely chopped flat-leaf parsley; 2 Tbsps extra-virgin olive oil; 1 medium onion, coarsely chopped; 4 servings Freshly grated Parmesan cheese, for serving; 118 milliliters chopped roasted red peppers; 4 servings Salt and freshly ground pepper; 454 grams red Swiss chard, stems and inner ribs discarded, leaves cut crosswise into 1-inch ribbons; 1 liters chicken or vegetable stock or canned low-sodium broth

Pastan e Fagioli with Roasted Red Peppers and Swiss Chard might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 30g of protein, 16g of fat, and a total of 509 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have balsamic vinegar, onion, carrot, and a few other ingredients on hand, you can make it.

Instructions

In a medium saucepan, heat the olive oil until shimmering.

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Olive Oil

Equipment you will use

Sauce Pan

Add the onion and carrot and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.

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Carrot

Onion

Add the Swiss chard and cook until wilted.

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Swiss Chard

Add the beans, stock, red peppers and 3 tablespoons of the parsley and bring the soup to a simmer. Cover partially and simmer the soup until the vegetables are tender, about 15 minutes.

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Red Pepper

Vegetable

Parsley

Beans

Stock

Soup

Meanwhile, bring a medium saucepan of salted water to a boil.

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Water

Equipment you will use

Sauce Pan

Add the broken egg noodles and cook until al dente.

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Egg Noodles

Drain the noodles well.

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Pasta

Using a slotted spoon, transfer half of the vegetables to a blender along with a bit of the broth; puree until smooth. Return the puree to the soup.

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Vegetable

Broth

Soup

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Slotted Spoon

Blender

Add the noodles and balsamic vinegar, season with salt and pepper and simmer for 2 minutes. Stir in the remaining 1 tablespoon of parsley, ladle the soup into bowls and serve at once, passing the Parmesan cheese at the table.

Ingredients you will need

Balsamic Vinegar