Pasta E Fagioli With Roasted Red Peppers And Swiss Chard

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2 tablespoons extra-virgin olive oil

1 medium onion, coarsely chopped

1 carrot, coarsely chopped

1 pound red Swiss chard, stems and inner ribs discarded, leaves cut crosswise into 1-inch ribbons

Two 15-ounce cans small white beans, drained

5 cups chicken or vegetable stock or canned low-sodium broth

1/2 cup chopped roasted red peppers

1/4 cup finely chopped flat-leaf parsley

3/4 cup broken fine egg noodles

2 teaspoons balsamic vinegar

Salt and freshly ground pepper

Freshly grated Parmesan cheese, for serving

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