Instructions: Trim the ends of the Silverbeet stalks and discard any discolored leaves. Wash the leaves in several changes of cold water until all sand is gone.

Put the silverbeet in a pot with 1/2 cup water and 1 teaspoon salt. Cover and bring to boil over moderate heat. Cook until tender, about 5 mins. Drain the silverbeet over a bowl, reserving all its cooking liquid.

Coarsly chop the silverbeet.

Mince the anchovy fillets with the rosemary.

Put the olive oil and garlic in a large heavy saucepan. Cook, stirring frequently until the garlic becomes pale gold. Add the anchovies/rosemary, stir for a few seconds longer. Add the silverbeet and cook for 3 mins longer. Add beans, and salt and pepper. Cook 2 - 3 mins stirring well.

Add the reserved cooking liquid and chicken stock. When the soup comes to a boil, add the pasta and cook, stirring occasionaly, about 10 mins.

Ladle the soup into bowls and add the cheese.

Soup improves overnight.

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