Ingredients

• 1 onion , chopped
• 2 stripss smoked bacon , finely chopped
• 1 clove garlic , minced
• 0.25 teaspoons freshly grated nutmeg , Optional
• 0.13 teaspoons crushed red pepper flakes , Optional
• 6 cups chicken broth , or more as needed
• 1 , 15 ounce
• 2 ounces Parmesan cheese rind
• 2 tablespoons chopped sun-dried tomatoes
• 1 bunch red or white Swiss chard
• 0.25 cups uncooked small pasta , such as orzo or pastina
• 5 large fresh sage leaves , minced
• 5 leaves fresh basil , Optional
• 1 tablespoon grated Parmesan cheese , Optional
• 1 tablespoon extra-virgin olive oil , Optional

Instructions

1. 1 Cook onion, bacon, garlic, nutmeg, and pepper flakes in a large saucepan over medium heat until onion is translucent, about 5 minutes.
2. 2 Add chicken broth and cannellini beans; bring to a boil. Stir in cheese rind and sun-dried tomatoes. Reduce heat to a simmer; simmer about 10 minutes.
3. 3 Meanwhile, cut stems from chard leaves; slice stems into ¾-inch long pieces. Cut chard leaves into 1-inch wide ribbons; set aside. Stir chard stems and pasta into soup. Reduce heat to a simmer; cook until pasta is tender, about 10 minutes. Stir in chard leaves, sage, and basil; simmer until just wilted, 3 to 4 minutes.
4. 4 Divide soup among bowls. Top with grated cheese; drizzle with olive oil.

Nutrition per serving