Pasta e Fagioli with Roasted Red Peppers and Swiss Chard

Directions

1. 1
   In a medium saucepan, heat the olive oil until shimmering.
2. 2
   Add the onion and carrot and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
3. 3
   Add the Swiss chard and cook until wilted.
4. 4
   Add the beans, stock, red peppers and 3 tablespoons of the parsley and bring the soup to a simmer.
5. 5
   Cover partially and simmer the soup until the vegetables are tender, about 15 minutes.
6. 6
   Meanwhile, bring a medium saucepan of salted water to a boil.
7. 7
   Add the broken egg noodles and cook until al dente.
8. 8
   Drain the noodles well.
9. 9
   Using a slotted spoon, transfer half of the vegetables to a blender along with a bit of the broth; puree until smooth.
10. 10
    Return the puree to the soup.
11. 11
    Add the noodles and balsamic vinegar, season with salt and pepper and simmer for 2 minutes.
12. 12
    Stir in the remaining 1 tablespoon of parsley, ladle the soup into bowls and serve at once, passing the Parmesan cheese at the table.