A comforting and nutritious soup featuring Swiss chard, pasta, and beans, perfect for a cozy meal.
Peel and mince the garlic cloves.
Mincing garlic releases its oils, enhancing the flavor of the dish.
Chop the red onion into small pieces.
Use a sharp knife to avoid crushing the onion and releasing too much juice.
Separate the Swiss chard leaves from the stems. Chop the stems and roll the leaves to slice them thinly.
Keep the stems and leaves separate as they cook at different rates.
Heat olive oil in a saucepan over medium heat. Add the garlic and onion, cooking until softened.
Stir frequently to prevent the garlic from burning.
Add water to the saucepan and bring to a boil.
Use hot water to speed up the boiling process.
Stir in the penne and cook for 5 minutes.
Stir occasionally to prevent the pasta from sticking.
Add the Swiss chard stems and leaves to the saucepan.
Add the stems first as they take longer to cook than the leaves.
Mix in the cannellini beans, fennel seed, and red pepper flakes. Season with salt and pepper.
Taste and adjust the seasoning as needed.
Cook until the pasta is tender, about 3 more minutes.
Check the pasta for doneness to ensure it's cooked to your preference.
Serve the soup hot, garnished with grated Parmesan cheese.
Serve with crusty bread for a complete meal.
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