1. Over medium heat, sautee the onions and fennel until tender, approximately 10 minutes. 2. Add garlic, prociutto and red pepper flakes and sautee for approximately 5 minutes. 3. Add beans, chicken stock and bouillon dissolved in water to the pan and bring to a low boil. 4. Add pasta and cook al dente according to package (approximately 6 minutes). 5. When pasta has about 2 minutes to go, add roasted red peppers, sun dried tomatoes, swiss chard, sage, basil and nutmeg. Cook until chard is wilted but still a nice bright green. 6. Add the juice of 1/2 lemon and salt and pepper to taste. 7. Serve piping hot with grated parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
