Description
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
- 2 slices smoked bacon, finely chopped
- 1 onion, chopped
- 1 clove garlic, minced
- ¼ teaspoon freshly grated nutmeg (Optional)
- ⅛ 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
- ¼ 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)
Instructions
- 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.
- 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.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil
- if desired.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 6