Tuscan Chard and Cannellini Bean Soup

Tuscan Chard and Cannellini Bean Soup

23 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Recipe by  Callinectes Sapidus

“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).”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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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Reviews (23)

Rate This Recipe
naples34102
24

naples34102

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
18

Carolyn

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!

MarkA
12

MarkA

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 fine stand alone. Increased the bacon to four slices and fried it by itself and then drained almost all the fat. Added a bit of EVO and sauteed the onion and extra garlic......can't have too much garlic. Increased the sun dried tomatoes to about 1/3 C. The Parmesan rind has to be the key to this recipe. I've seen it on TV but never tried it myself. It gave the soup a wonderful flavor. I think six cups broth is a little shy for soup, if you want it soupy maybe eight cups is better. I used four cups broth but the orzo I used was already cooked and leftover so you need to take that into account. I also increased the basil to about a 1/4C......we like fresh basil! We loved it and will make it again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 22.2 g
  • 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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