Instructions: 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, sprayed with Pam, saute the onion until almost translucent. Add garlic, anchovies and rosemary. Stir until fragrant then add chicken stock. Stir in the beans and heat. Then add the chard with its reserved liquid, season with salt and pepper. Add the cooked pasta.

Heat through. Just before serving add vinegar. Garnish with parmesan if desired.

Makes about 5 cups (1.25 liters); 4 first-course servings.

Description: "Wonderfully flavorful."

NOTES : The original recipe called for about 1/3 c. olive oil. Dont be afraid of the anchovies, you dont taste them. They give a wonderful depth of flavor though. Instead of chard you could use kale.

We had this for dinner the other night. Its very good. Quick and easy too.

The chard can be cooked a day ahead, chopped, and stored with its liquid in the refrigerator.

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