Ingredients:
2 cloves garlic
1 medium red onions ( 5 oz.)
1 bunch swiss chard ( 10 oz.)
3 tablespoons olive oil
6 cups chicken stock
3 cups water
1 cup penne or 1 cup mostaccioli ( other tubular pasta)
2 cups canned cannellini, drained ( large white beans)
1/4 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
salt & pepper, freshly ground
to taste parmesan cheese, freshly grated
Directions:
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.
Servings: 6
Time preparation: 0 min.
Time total: 0 min.