2 tablespoons olive oil
1 small onion, finely diced
4 cups vegetable broth
1 six ounce can tomato paste
1 15 ounce can butter beans, with liquid
1 15 ounce can chick peas, with liquid
1 pound Swiss chard, finely chipped
20 sprigs of parsley, chipped
1/2 cup crushed dried capellini
salt and pepper to taste
2 teaspoons harissa
lemon, for serving
In a large sauce pan over medium-high heat, heat oil and saute onion 6-8 minutes.
Add broth and tomato paste and bring to low boil.
Add beans, chard, parsley, and pasta. Cook, covered, about 15 minutes or until vegetables are tender.
Season with salt, pepper, and harissa.