This recipe is from my friend Carrie Birrer, who used to own Florio Bakery in Portland. The combination of garlicky greens and white beans is delicious; just don’t let it sit around too long on the stove after making it, as the greens will turn to sludge. My rendition of this recipe calls for fewer anchovies and a pinch of red pepper flakes; adjust both according to your own taste.
| ||2 || bunches chard, washed, stems discarded |
| ||2 to 4 || anchovy fillets, packed in olive oil |
| ||½ || Tbsp. fresh rosemary leaves |
| ||½ || garlic bulb (6 to 8 cloves), crushed and peeled |
| ||¼ || cup extra-virgin olive oil |
| ||~ || Pinch of red pepper flakes |
| ||3 || cups cooked white beans |
| ||2 || cups bean broth (the cooking liquid from the beans) and/or chard water (the water from blanching the chard) |
| ||6 || cups chicken broth |
| ||¾ || cup dried orecchiette, shells, farfalle, or other small, cup-shaped pasta |
| ||~ || Salt and freshly ground black pepper |
| ||~ || Freshly grated Parmesan cheese |
If using canned white beans, rinse them thoroughly before adding them to the soup. In place of the bean broth, use a little extra water when blanching the chard to make sure you have 2 cups of reserved chard water.