Tuscan Chard and Cannellini Bean Soup

Recipe View In a large saucepan or Dutch oven, heat 1/2 tablespoon of olive oil over medium heat. Add the chopped onion and bacon and cook, stirring occasionally, until the onion is translucent and the bacon is lightly browned, about 5 minutes.

Recipe View Add the minced garlic, nutmeg, and red pepper flakes to the saucepan. Cook for another minute, until fragrant.

Recipe View Pour in the chicken broth and add the cannellini beans. If using, nestle the Parmesan cheese rind into the broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.

Recipe View While the soup simmers, prepare the Swiss chard. Slice the chard stems into 1/2-inch pieces. Cut the chard leaves into 1-inch wide ribbons.

Recipe View Add the sliced chard stems and pasta to the simmering soup. Cook until the pasta is tender, about 8-10 minutes.

Recipe View Stir in the chard leaves, minced sage, and chopped basil. Cook until the chard leaves are just wilted, about 3-4 minutes.

Recipe View Remove the Parmesan cheese rind, if used.

Recipe View Ladle the soup into bowls. Sprinkle each serving with a bit of grated Parmesan cheese and drizzle with the remaining extra virgin olive oil. Serve immediately.