Tuscan Chard And Cannellini Bean Soup Recipe

Name: Tuscan Chard And Cannellini Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.
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.
3
Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

913

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 slices smoked bacon, finely chopped, 1 onion, chopped, 1 clove garlic, minced, 1/4 teaspoon freshly grated nutmeg (optional), and more.

Yes, Tuscan Chard And Cannellini Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Chard And Cannellini Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions