Trim the ends of the Swiss chard stalks and discard any discolored leaves. Wash the leaves in several changes of cold water until all sand is gone.

Put the chard in a pot with 1/2 cup water and 1 teaspoon salt. Cover and bring to boil over moderate heat. Cook until tender, about 5 mins. Drain the chard over a bowl, reserving all its cooking liquid. Coarsly chop the chard.

Mince the anchovy fillets with the rosemary.

Put the olive oil and garlic in a large heavy saucepan. Cook, stirring frequently until the garlic becomes pale gold. Add the anchovies/rosemary, stir for a few seconds longer. Add the chard and cook for 3 mins longer. Add beans, and salt and pepper. Cook 2 - 3 mins stirring well.

Add the reserved cooking liquid and chicken stock. When the soup comes to a boil, add the pasta and cook, stirring occasionaly, about 10 mins.

Ladle the soup into bowls and add the cheese.

Soup improves overnight.

Cal 242.4 Fat 1.4 Fiber 8.3 Cff 5.2%

by MM_Buster v2.0l.