This savory Italian-inspired soup is full of cannellini beans, fresh Swiss chard, and tiny pasta. A piece of Parmesan cheese rind builds a deep base of flavor -- but use grated Parmesan if you don't have one.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
215 Calories
Recipe Instructions
Step 1
In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
Step 2
Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
Step 3
Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Ingredients
1 onion, chopped
2 tablespoons chopped sun-dried tomatoes
1 clove garlic, minced
2 slices smoked bacon, finely chopped
6 cups chicken broth, or more as needed
1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
2 ounces Parmesan cheese rind
1 bunch red or white Swiss chard
5 large fresh sage leaves, minced
1 tablespoon extra-virgin olive oil, divided
0.25 teaspoon freshly grated nutmeg
0.125 teaspoon crushed red pepper flakes
0.25 cup uncooked small pasta, such as orzo or pastina
