![](https://cdn.statically.io/img/www.allrecipes.com/thmb/yXDLm3CwE09gbBnOybh2PbfeY14=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8569554-27ddec0474f14ce3a157ee53a39cf207.jpg)
Ingredients
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2 slices smoked bacon, finely chopped
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1 onion, chopped
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1 clove garlic, minced
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¼ teaspoon freshly grated nutmeg (Optional)
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⅛ teaspoon crushed red pepper flakes (Optional)
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6 cups chicken broth, or more as needed
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1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
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2 tablespoons chopped sun-dried tomatoes
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2 ounces Parmesan cheese rind
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1 bunch red or white Swiss chard
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¼ cup uncooked small pasta, such as orzo or pastina
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5 large fresh sage leaves, minced
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5 leaves fresh basil, coarsely chopped (Optional)
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1 tablespoon grated Parmesan cheese, divided (Optional)
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1 tablespoon extra-virgin olive oil, divided (Optional)
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.
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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.
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Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Cook's Note
If you have one, add a Parmesan rind to the soup as it cooks then remove before serving. If you use pastinas (tubettini, ditalini, pastina, acini de pepe,orzo, etc) or additional beans you made need to add more chicken broth to pot (and especially if reheating leftovers) as the pasta absorbs much of the broth. This does freeze very well (add that extra chicken broth to reheat) Basil can be used instead of or in addition to the sage. If sage is used mince it fine; the basil can be chopped coarsely. You can substitute a can of diced Roma tomatoes for the sun-dried tomatoes if you don't have those. I serve this with bruschetta, or homemade garlic croutons.
Nutrition Facts (per serving)
215 | Calories |
10g | Fat |
22g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 215 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 4g | 18% |
Cholesterol 14mg | 5% |
Sodium 494mg | 21% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 16% |
Total Sugars 3g | |
Protein 10g | 20% |
Vitamin C 15mg | 17% |
Calcium 178mg | 14% |
Iron 2mg | 13% |
Potassium 285mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.