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Tuscan Chard and Cannellini Bean Soup
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Delicious Italian soup with cannellini beans, Swiss chard, and pasta. The Parmesan rind adds rich flavor, or use grated Parmesan.
Ingredients:
  • 2 slices smoked bacon, finely chopped
  • 1 clove garlic, minced
  • 0.25 teaspoon freshly grated nutmeg
  • 0.125 teaspoon crushed red pepper flakes
  • 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
  • 0.25 cup uncooked small pasta, such as orzo or pastina
  • 5 large fresh sage leaves, minced
  • 5 leaves fresh basil, coarsely chopped
  • 1 tablespoon grated Parmesan cheese, divided
  • 1 tablespoon extra-virgin olive oil, divided
Instructions:
  • Sauté bacon, onion, garlic, nutmeg, and red pepper flakes in a large saucepan over medium heat until onion is translucent, about 5 minutes. Add chicken broth, cannellini beans, sun-dried tomatoes, and Parmesan cheese rind; bring to a boil. Reduce heat to a simmer and cook as you prepare the chard, about 10 minutes.
  • Prepare the chard by slicing the stems into 3/4-inch pieces and cutting the leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup and simmer gently until the pasta is tender, about 10 minutes. Finally, add the chard leaves, sage, and basil to the soup, simmering just until wilted, for 3 to 4 minutes.
  • Serve the soup in bowls, garnishing with Parmesan cheese and a drizzle of olive oil, if preferred.

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