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
• Protein 17.04 g Good Source
• Carbs 14.4 g Moderate
• Total Fat 12.77 g Moderate
• Saturated Fat 4.54 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 41.36 mg Moderate
• Sodium 1251.94 mg High
• Fiber 2.78 g Low Source
• Sugar 1.05 g Low Source
• Added Sugar 0.03 g Low Source
• Calcium 177.01 mg Moderate
• Iron 2.2 mg Moderate
• Potassium 367.33 mg Low Source
• Vitamin A 66.45 mcg_rae Low Source
• Vitamin C 7.25 mg Low Source
• Vitamin D 0.03 mcg Low Source

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

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