Tuscan Chard and Cannellini Bean Soup

This robust, hearty, chard-bean-pasta soup comes together in no time! Adding grated Parmigiano Reggiano or the rinds to the broth lends deeper flavor.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 215 Calories

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
• 5 leaves fresh basil, coarsely chopped
• 1 tablespoon grated Parmesan cheese, divided

Recipe Instructions

Step 1

Cook bacon, onion, garlic, nutmeg, and red pepper flakes in a large saucepan over medium heat until onion is translucent, about 5 minutes.

Step 2

Add chicken broth and cannellini beans, and bring mixture to a boil. Stir in sun-dried tomatoes and Parmigiano Reggiano rind. Reduce heat to a simmer, and cook while you prepare chard, about 10 minutes.

Step 3

Cut stems from chard, and slice into pieces about 3/4-inch long. Cut chard leaves into 1-inch wide ribbons. Stir chard stems and pasta into soup, setting aside leaves. Reduce heat to a simmer and cook until pasta is tender, about 10 minutes. Stir in chard leaves, sage, and basil. Simmer until just wilted, 3 to 4 minutes.

Step 4

Ladle soup into bowls and top with grated Parmigiano Reggiano and a drizzle of olive oil, if desired.