Tuscan Chard and Cannellini Bean Soup

1. Cook bacon, onion, garlic, nutmeg, and red pepper flakes in a large saucepan over medium heat until onion is translucent, about 5 minutes.

2. Add chicken broth and cannellini beans, and bring mixture to a boil. Stir in sun-dried tomatoes and Parmigiano Reggiano rind. Reduce heat to a simmer, and cook while you prepare chard, about 10 minutes.

3. Cut stems from chard, and slice into pieces about 3/4-inch long. Cut chard leaves into 1-inch wide ribbons. Stir chard stems and pasta into soup, setting aside leaves. Reduce heat to a simmer and cook until pasta is tender, about 10 minutes. Stir in chard leaves, sage, and basil. Simmer until just wilted, 3 to 4 minutes.

4. Ladle soup into bowls and top with grated Parmigiano Reggiano and a drizzle of olive oil, if desired.

Cook's Note

For extra flavor, add a Parmigiano Reggiano rind to the soup as it cooks, and remove it before serving. If you're using small pasta like pastina or adding more beans, you may need to add extra chicken broth, as the pasta absorbs most of it. This soup freezes well; just add more broth when reheating. You can use basil in addition to or instead of sage—mince the sage finely and coarsely chop the basil. If preferred, substitute a can of diced Roma tomatoes for the sun-dried tomatoes. Serve with bruschetta or homemade garlic croutons for a perfect pairing.