Clearly this is an Italian soup. Biete is Swiss chard, usually green, although I have a fondness for the drama and beefy taste of the red-stemmed kind.

　　

Ingredients

Makes about 5 cups (1.25 liters); 4 first-course servings

　　1/2 pound (225 g) Swiss chard or kale, trimmed

　　1 teaspoon coarse salt, plus additional to taste

　　2 flat anchovy fillets

　　1/4 teaspoon fresh rosemary leaves or dried

　　1/3 cup (80 ml) olive oil

　　2 medium garlic cloves, smashed and peeled

　　1 cup (225 g) cooked small white beans or drained and rinsed canned beans

　　4 cups (1 liter) chicken stock [or Garlic Broth for a meatless soup]

　　freshly ground black pepper, to taste

　　1/2 cup (60 g) small shell macaroni

　　freshly grated Parmesan cheese, for serving

　　

Step 1

In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard.

　　

Step 2

Very finely chop anchovies together with the rosemary.

　　

Step 3

In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.

　　

Step 4

Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.

　　

Step 5

Pass Parmesan cheese at the table.

　　Reprinted with permission from Soup: A Way of Life by Barbara Kafka. © 1998 Artisan