Ingredients
- •30 ml (2 tablespoons) extra-virgin olive oil
- •2 medium carrots, peeled and chopped
- •1 medium yellow onion, chopped
- •2 ribs celery, chopped
- •2 cloves garlic, minced
- •425 grams (15 ounce) canned Great Northern beans
- •425 grams (15 ounces) canned kidney beans
- •907 grams (32 ounce) chicken broth
- •3 leaves Swiss chard, including stems, chopped
- •Salt and freshly ground black pepper
- •237 ml (1 cup) spaghetti, snapped into 2.5 cm (1-inch) pieces
Preparation
Heat oil in a large, deep pot over medium heat. Add carrots, onion, and celery, and sauté until slightly softened, about 5 minutes. Add garlic and cook for 1 minute.
Add beans, chicken broth, and Swiss chard, and bring to a boil. Season with salt and pepper to taste.
Add the spaghetti and cook according to package instructions for al dente.