Tuscan Chard and Cannellini Bean Soup

Name: Tuscan Chard and Cannellini Bean Soup
Total time: 55
Yield: 6
Ingredients: 2 slices smoked bacon, finely chopped; 1 onion, chopped; 1 clove garlic, minced; ¼ teaspoon freshly grated nutmeg (Optional); ⅛ 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; 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 by Callinectes Sapidus from allrecipes.com

Dinner,Lunch 55 Mins.

Ingredients

6 servings

•

2 slices smoked bacon, finely chopped
•

1 onion, chopped
•

1 clove garlic, minced
•

¼ teaspoon freshly grated nutmeg (Optional)
•

⅛ 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

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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)

Instructions

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.