My mom was coming for dinner and always wants veggies and soup, husband needs meat and teen wants pasta. I’m such a middle child I aimed to please all three when I found this recipe from Country Living. I’d never worked with Chard before and it added a rustic vegetative quality we all liked, and it looked really good. We paired it with a 2010 Clos Pepe Pinot Noir, the biting cherry and stems against the flavorful dish was perfect. It totally fit the bill, once I made my changes (in italics below):
- 2 tablespoon(s) Olive Oil
- 3/4 pound(s) Swiss Chard, stems diced (1 cup), leaves torn (4 cups) (I couldn’t find Swiss Chard so I contacted the SCV Foodie group on Facebook and was told to choose the darkest my store had: I got red. It was fine.)
- 1 1/4 cup(s) Diced Onion
- 1 1/4 cup(s) Shredded Carrot
- 2 teaspoon(s) Chopped Fresh Rosemary Leaves, or 1 teaspoon dried rosemary
- 2 teaspoon(s) Crushed Red Pepper Flakes (No one likes spicy but me and maybe my husband, I reduced this to one teaspoon, my family still thought it was too spicy.)
- 5 cup(s) Reduced-Sodium Fat-Free Chicken Broth (Needed one cup more once the pasta started cooking in the soup)
- 1 can(s) (28-ounce) Diced Tomatoes, undrained
- 1 can(s) (16-ounce) Red Kidney Beans, rinsed and drained
- 2 cup(s) Shredded Roasted Chicken Breast
- 1 1/4 cup(s) (about 6 ounces) Ditalini Or Tubetini Pasta
- 2 tablespoon(s) Grated Parmesan Cheese, plus extra for serving, optional
- Heat oil in a large pot over medium-high heat; add chard stems, onions, carrots, rosemary, garlic (funny, it wasn’t in the ingredient list, I minced 3 large toes up quick!), and red pepper flakes. Sauté 5 minutes. Add chard leaves; sauté 2 minutes or until wilted.
- Add broth, tomatoes, and beans; bring to a boil. Reduce heat to low, cover, and cook 10 minutes. Stir in chicken and pasta. Bring to a boil, reduce heat to low, cover, and simmer (I had to boil to get the noodles cooked, so just keep an eye on it) 8 to 10 minutes longer, until pasta is cooked. Stir in grated cheese. Ladle into bowls and serve with extra cheese, if desired.