Tuscan Chard and Cannellini Bean Soup

This robust, Tuscan chard and cannellini bean soup with pasta recipe comes together in no time. Adding Parmigiano-Reggiano or the rinds 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 onion, bacon, garlic, nutmeg, and pepper flakes in a large saucepan over medium heat until onion is translucent, about 5 minutes.

Step 2

Add chicken broth and cannellini beans; bring to a boil. Stir in cheese rind and sun-dried tomatoes. Reduce heat to a simmer; simmer about 10 minutes.

Step 3

Meanwhile, cut stems from chard leaves; slice stems into ¾-inch long pieces. Cut chard leaves into 1-inch wide ribbons; set aside. Stir chard stems and pasta into soup. Reduce heat to a simmer; 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

Divide soup among bowls. Top with grated cheese; drizzle with olive oil.