Tuscan Chard and Cannellini Bean Soup

This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).

• 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
• ⅛ teaspoon crushed red pepper flakes (Optional)
• 2 slices smoked bacon, finely chopped
• ¼ teaspoon freshly grated nutmeg (Optional)
• 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
• ¼ cup uncooked small pasta, such as orzo or pastina
• 5 large fresh sage leaves, minced
• 5 leaves fresh basil, coarsely chopped (Optional)
• 1 tablespoon grated Parmesan cheese, divided (Optional)
• 1 tablespoon extra-virgin olive oil, divided (Optional)

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.