2 cups (250 grams) all- purpose flour
1/2 teaspoon table salt
13 tablespoons (185 grams or 1 stick plus 5 tablespoons) unsalted butter
6 tablespoons (90 grams) sour cream or whole Greek yogurt (i.e., a strained yogurt)
1 tablespoon (15 ml) white wine vinegar
1/4 cup (60 ml) ice water
1 egg, beaten with 1 tablespoon water, for egg wash
2 tablespoons (30 ml) olive oil
4 ounces (115 grams or 3/4 to 1 cup) 1/4- inch- diced pancetta
1 large or 2 small onions, finely chopped
1 large carrot, finely chopped
1 large stalk celery, finely chopped
Pinch of red pepper flakes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 garlic cloves, minced
Thinly sliced Swiss chard leaves from an 8- to- 10- ounce ( 225- to- 285-gram) bundle (4 cups); if leaves are very wide, you can halve them lengthwise
3 1/2 tablespoons (50 grams) butter
3 1/2 tablespoons (25 grams) all-purpose flour
2 cups white beans, cooked and drained, or from one and a third 15.5- ounce (440-gram) cans
3 1/4 cups (765 ml) sodium- free or low- sodium chicken or vegetable broth
For a vegetarian version, skip the pancetta and cook your vegetables in 2 tablespoons olive oil instead of 1.
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