tuscan chard and cannellini bean soup

Ingredients

• Servings: 6
• 2 slices smoked bacon, finely chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/8 teaspoon crushed red pepper flakes (optional)
• 6 cups chicken broth, or more as needed
• 1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
• 2 tablespoons chopped sun-dried tomatoes
• 2 ounces parmesan cheese rind
• 1 bunch red or white swiss chard
• 1/4 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

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• 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.
• 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.
• ladle soup into bowls and top with parmesan cheese and a drizzle of olive oil, if desired.