Instructions

1. Put the chard in a stockpot with about 1/2 c. water and 1 tsp. salt. Cover and bring to a boil over medium heat. Cook for about 5 minutes, until the chard is tender.

2. Drain the chard over a bowl and reserve the cooking liquid. Chop the chard coarsely.

3. Warm the olive oil in the same stockpot over medium-high heat. Add the garlic and cook, stirring frequently, for 2 minutes. Add the anchovies and rosemary. Stir for a few seconds, then remove the garlic.

4. Add the chard and cook for 3 minutes, stirring frequently.

5. Add the beans and pepper to taste. Cook for 3 minutes, stirring to combine well.

6. Add the reserved cooking liquid and water to raise the liquid level to about 3 inches from the top of the stockpot.

7. Bring the liquid to a boil, then add the pasta and cook until al dente according to package directions.

8. Remove from the heat and transfer soup to individual bowls. Garnish with freshly grated cheese and serve at once.