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My review
Tuscan Chard and Cannellini Bean Soup
Callinectes Sapidus
"This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese)."
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Ingredients
55 m servings 215 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
- Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Footnotes
- Cook's Note
- If you have one, add a Parmesan rind to the soup as it cooks then remove before serving. If you use pastinas (tubettini, ditalini, pastina, acini de pepe,orzo, etc) or additional beans you made need to add more chicken broth to pot (and especially if reheating leftovers) as the pasta absorbs much of the broth. This does freeze very well (add that extra chicken broth to reheat) Basil can be used instead of or in addition to the sage. If sage is used mince it fine; the basil can be chopped coarsely. You can substitute a can of diced Roma tomatoes for the sun-dried tomatoes if you don't have those. I serve this with bruschetta, or homemade garlic croutons.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 215 calories; 9.7 g fat; 22.2 g carbohydrates; 9.9 g protein; 14 mg cholesterol; 494 mg sodium. Full nutrition
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Reviews
Read all reviews 4464 Ratings
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Most helpful positive review
3/25/2012
Actually, with some changes it is a 10 and I don't feel bad for making some changes and then rating it because the cook herself in her note suggested most of them. I used bulk sausage browned a...
Most helpful critical review
11/4/2011
Interesting to try, and certainly not a bad soup. I've made countless soups similar to this but the flavor of this was different, one that neither Hubs nor I were particularly fond of. Since it...
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3/25/2012
Actually, with some changes it is a 10 and I don't feel bad for making some changes and then rating it because the cook herself in her note suggested most of them. I used bulk sausage browned a...
11/4/2011
Interesting to try, and certainly not a bad soup. I've made countless soups similar to this but the flavor of this was different, one that neither Hubs nor I were particularly fond of. Since it...
5/19/2011
This is a delicious, hearty soup. Next time I would cook the bacon a bit longer before adding the onion, and I would not add the chard stems, just the leaves. I added a can of diced tomatoes w...
8/19/2011
I chose this recipe only because I had everything on hand and needing to be used with the exception of the Chard. Am I glad I did1 I did alter/add a few ingredients but I'm sure it would be fi...
5/30/2011
This was everything I hoped it would be... Followed the recipe in everyway but did not have fresh sage, so omitted. Can't believe that would have made it any better. It was fantastic. I did ...
1/5/2012
This soup was great, however I had some left over sausage and bacon and collard greens and added those to this soup recipe. It turned out fantastic. I would make this soup again and make the sam...
10/16/2011
Loved it! didn't have the parmesan rind, but added some shredded just before serving.
3/18/2013
A delicious soup that's healthy and easy to make. I added carrots and celery along with the onion. I also used canned diced tomatoes instead of the sun-dried, and substituted barley for the pa...
10/9/2011
This was fantastic. I used bullion to make the chicken broth, and Asiago instead of Parmesan, but otherwise followed the recipe.