Chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs pasta dish will satisfy the heartiest of appetites. This is nice with ribbon noodles, but you can use any short shape you’d like. Photos by Hannah Kaminsky.
Pasta with White Bean Sauce and Chard
- 10 to 12 ounce bunch chard any variety (Swiss, green, rainbow, ruby, etc.)
- 10 to 12 ounces ribbon noodles pappardelle, or other short flat shape
- 2 tablespoons extra-virgin olive oil
- 1 large onion quartered and thinly sliced
- 3 to 4 cloves garlic minced
- 1/4 cup dry white wine
- 1 1/ 2 to 2 pounds diced ripe tomatoes or one 28-ounce can diced tomatoes
- 15- to 16- ounce can cannellini beans drained and rinsed
- 1/4 cup dark raisins or currants
- Salt and freshly ground black pepper to taste
- Vegan Parmesan Cheez optional
- Remove and discard the stems and coarse mid-ribs from chard leaves. Rinse the leaves and remaining stems well, then drain and coarsely chop them.
- Cook the pasta according to package directions until al dente, then drain.
- Meanwhile, heat the oil in a large skillet or steep-sided stir-fry pan. Add the onions and garlic and sauté over medium-low heat until the onion is golden.
- Add the wine and chard. Cover and cook just until the chard wilts down, stirring once or twice, about 3 minutes.
- Stir in the tomatoes, beans, and raisins. Cook just until everything is well heated through, about 4 to 5 minutes longer.
- Combine the pasta with the chard mixture in a large serving bowl. Toss well, then season to taste with salt and pepper, and toss again. Serve, passing around vegan Parmesan for topping, if desired.