Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Tuscan Bean and Chard Soup

4.7
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
55 min
SERVINGS
6 servings
Lunch Dinner
Tuscan Bean and Chard Soup
Ingredients
  • 2 slices smoked bacon, finely chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon crushed red pepper flakes
  • 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
  • 1/4 cup uncooked small pasta, such as orzo or pastina
  • 5 large fresh sage leaves, minced
  • 5 leaves fresh basil, coarsely chopped
  • 1 tablespoon grated Parmesan cheese, divided
  • 1 tablespoon extra-virgin olive oil, divided
Instructions
1
Heat a large saucepan over medium heat and cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion becomes translucent, approximately 5 minutes.
2
Add chicken broth to the saucepan and pour in cannellini beans, stirring until the mixture comes to a boil.
3
Add sun-dried tomatoes and then stir in the piece of Parmesan cheese rind, reducing heat to a gentle simmer.
4
Meanwhile, prepare the chard by cutting the stems into 3/4-inch long pieces and then slicing them.
5
Cut the chard leaves into 1-inch wide ribbons and set aside for later use.
6
Add the prepared chard stems and pasta to the saucepan, stirring gently until the pasta is tender, approximately 10 minutes.
7
Stir in the chard leaves, sage, and basil into the soup, allowing them to wilt just enough, 3-4 minutes.
8
Serve the soup in bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.