- 1/2 pound (225 g) Swiss chard or kale, trimmed
- 1 teaspoon coarse salt, plus additional to taste
- 2 flat anchovy fillets
- 1/4 teaspoon fresh rosemary leaves or dried
- 1/3 cup (80 ml) olive oil
- 2 medium garlic cloves, smashed and peeled
- 1 cup (225 g) cooked small white beans or drained and rinsed canned beans
- 4 cups (1 liter) chicken stock [or Garlic Broth for a meatless soup]
- freshly ground black pepper, to taste
- 1/2 cup (60 g) small shell macaroni
- freshly grated Parmesan cheese, for serving
- In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard.
- Very finely chop anchovies together with the rosemary.
- In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
- Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
- Pass Parmesan cheese at the table.