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 {{adjustedServings}} servings 215 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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.
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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. 42 Ratings

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naples34102
11/4/2011

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 was the only ingredient I've never used before in soups, and since I didn't use the optional nutmeg or red pepper flakes, my guess is that it was the fresh sage that we didn't care for, that we thought gave this an odd flavor. Omit it (and maybe even the basil too) and this would be a far better soup.

Carolyn
5/19/2011

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 with garlic because I didn't have the sundried tomatoes. Thanks!

covergirl
3/25/2012

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 and crumbled instead of bacon, no nutmeg, canned diced tomatoes and a few squirts of tomato paste, basil and italian herbs. I served with fresh grated parmesan, a squeeze of lemon and some garlic croutons. Took me back to my grandmother's table on Sunday afternoon, she was from Naples, had 10 kids and over 40 grandkids and served a lot of beans and greens out of economic necessity. To me it is a gourmet treat.