Tuscan Swiss Chard & Cannellini Bean Soup

1. 1

   In a large saucepan over medium heat, cook the onion, bacon, garlic, nutmeg, and pepper flakes until the onion is translucent, about 5 minutes.

2. 2

   Add the chicken broth and cannellini beans and bring to a boil. Stir in the cheese rind and sun-dried tomatoes. Reduce the heat to a simmer and simmer for about 10 minutes.

3. 3

   Meanwhile, remove the stems from the chard leaves and slice the stems into 3/4-inch pieces. Cut the chard leaves into 1-inch-wide ribbons and set aside.

4. 4

   Stir the chard stems and pasta into the soup. Reduce the heat to a simmer and cook until the pasta is tender, about 10 minutes.

5. 5

   Stir in the chard leaves, sage, and basil and simmer until just wilted, 3 to 4 minutes.

6. 6

   Divide the soup among bowls. Top with grated cheese and drizzle with olive oil.

• Calories 244.11 kcal — Moderate 12%
• Protein 17.04 g ↗ Good Source 34%
• Carbohydrate 14.4 g 5%
• Total Fat 12.77 g — Moderate 16%
• Saturated Fat 4.54 g ▲ High 23%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 41.36 mg — Moderate 14%
• Sodium 1237.75 mg ▲ High 54%
• Dietary Fiber 2.78 g ⌄ Low Source 10%
• Total Sugars 1.05 g --
• Added Sugars 0.03 g ⌄ Low Source 0%
• Calcium 170.47 mg — Moderate 13%
• Iron 2.2 mg — Moderate 12%
• Potassium 367.33 mg ⌄ Low Source 8%
• Vitamin A 66.83 mcg ⌄ Low Source 7%
• Vitamin C 4.47 mg ⌄ Low Source 5%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅