Pasta Fagioli; or Pasta & Beans; this is one of our favorites, with one small change.... The recipe we were using called for Escarole, which I absolutely love. My husband said, "Why don't you try making it with our Swiss Chard?" So I did that tonight. Wow...out of this world. Even our daughter loved it and had seconds. (She will not normally eat Swiss Chard). Here's what I did: 1/2 Medium Sized Sweet Onion 2 Cloves Garlic 1 Bunch Golden Swiss Chard (Golden Chard tends to be sweeter than red or green) 10 cups Chicken Broth 4 - 6 oz Pasta, either small Shells, Penne, or something similar. 1 can Great Northern Beans (White Beans) Olive Oil Coat the bottom of a 6 Qt sauce pan with Olive Oil. Chop the onion, garlic and swiss chard stems and saute until tender. While that's cooking, chop the leaves of the Swiss Chard and rinse and drain the beans. Once the onion, garlic and stems are tender, add the chopped Swiss Chard leaves and continue cooking until the Chard is wilted. Add the 10 Cups of chicken stock to the mixture and bring to a boil. Then add the pasta and beans and cook until the pasta is done "al dente."