Tuscan Chard and Cannellini Bean Soup recipe
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Ingredients
- 2 slices smoked bacon, finely chopped 1 onion, chopped 1 clove garlic, minced ¼ teaspoon freshly grated nutmeg ⅛ 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 ¼ 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
Nutrition Info
- 215.2 caloriescarbohydrate: 22.2 gcholesterol: 13.5 mgfat: 9.7 gfiber: 4.4 gprotein: 9.9 gsaturatedFat: 3.5 gservingSize: -sodium: 493.7 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Tuscan Chard and Cannellini Bean Soup
Directions
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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.