Tuscan Chard and Cannellini Bean Soup

Tuscan Chard and Cannellini Bean Soup

30
Callinectes Sapidus 1

"This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese)."

Ingredients

55 m servings 215 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • 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.
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Reviews

30
  1. 45 Ratings

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Interesting to try, and certainly not a bad soup. I've made countless soups similar to this but the flavor of this was different, one that neither Hubs nor I were particularly fond of. Since it...

This is a delicious, hearty soup. Next time I would cook the bacon a bit longer before adding the onion, and I would not add the chard stems, just the leaves. I added a can of diced tomatoes w...

Actually, with some changes it is a 10 and I don't feel bad for making some changes and then rating it because the cook herself in her note suggested most of them. I used bulk sausage browned a...

I chose this recipe only because I had everything on hand and needing to be used with the exception of the Chard. Am I glad I did1 I did alter/add a few ingredients but I'm sure it would be fi...

This was everything I hoped it would be... Followed the recipe in everyway but did not have fresh sage, so omitted. Can't believe that would have made it any better. It was fantastic. I did ...

This soup was great, however I had some left over sausage and bacon and collard greens and added those to this soup recipe. It turned out fantastic. I would make this soup again and make the sam...

Loved it! didn't have the parmesan rind, but added some shredded just before serving.

A delicious soup that's healthy and easy to make. I added carrots and celery along with the onion. I also used canned diced tomatoes instead of the sun-dried, and substituted barley for the pa...

This was fantastic. I used bullion to make the chicken broth, and Asiago instead of Parmesan, but otherwise followed the recipe.