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Recipe Summary test

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the oil over medium-high. Add the onion and carrots and cook, stirring occasionally, until the vegetables soften slightly, 4 to 5 minutes. Stir in the Swiss chard and cook, stirring often, until the chard wilts, about 2 minutes. Add the tomatoes and cook, stirring constantly, until slightly reduced, about 1 minute. Pour in the broth and bring to a boil. Reduce the heat to medium and simmer the soup, stirring often, until the flavors blend, about 10 minutes. Season with salt and pepper.

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  • Stir in the pasta, increase the heat to medium-high and bring to a boil. Cover, reduce the heat to medium-low and cook, stirring occasionally, until the pasta is tender, about 12 minutes. Stir in the beans and cook until heated through, about 2 minutes. Season.

  • Preheat the broiler. Cut each bread slice in half crosswise and top with the cheese. Place on a foil-lined baking sheet and broil until the cheese melts, about 1 minute. Serve the cheese toast with the soup.

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