White Bean and Pasta Soup

1 cup dried beans or 3 cups canned and rinsed
2 tbsp oilive oil
2 onions
2 carrots peeled and chopped
1 small bunch swiss chard chopped thinly
6-8 cups chicken stock or broth
1 cupped canned chopped tomatoes
3 tbsp. finely chopped fresh basil
3 garlic cloves minced
3/4 cup fine egg noodles or capellini past broken
2-4 tbsp chopped parsley (optional)
6 tbs. grated parmesan cheese

This is very good with or without parsley.
The original recipe said it served 6 and i have found it is closer to 10 one cup servings.
Capellini noodles or orzo can be substituted for the egg noodles.

NOTE: The recipe calls for two chopped onions.
The extra onions are a mistake and i could not get thre remove button to work.

soak white beans for one hour if using dried

saute carrots, onions and saute until soft, add half the swiss chard and saute until wilted, add half the parsley if desired
add broth/stock to large pot
add sauted onions and carrots, basil, beans, tomatoes and garlic and simmer for 20 minutes if using canned beans and one hour if using dried beans
add remainder of swiss chard and cook until wilted but still retains its color
Ladle soup into bowls and add remaining parsley if desired
sprinkle with parmesan cheese
add parmesan cheese

Serving Size: 8 one cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user JULIEMARY2.