Recipe by 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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smoked bacon, finely chopped
freshly grated nutmeg
crushed red pepper flakes
chicken broth, or more as needed
1 (15 ounce) can
cannellini beans, drained and rinsed - or more to taste
chopped sun-dried tomatoes
Parmesan cheese rind
red or white Swiss chard
uncooked small pasta, such as orzo or pastina
large fresh sage leaves, minced
fresh basil, coarsely chopped
grated Parmesan cheese, divided
extra-virgin olive oil, divided
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 with garlic because I didn't have the sundried tomatoes. Thanks!
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 was the only ingredient I've never used before in soups, and since I didn't use the optional nutmeg or red pepper flakes, my guess is that it was the fresh sage that we didn't care for, that we thought gave this an odd flavor. Omit it (and maybe even the basil too) and this would be a far better soup.
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 and crumbled instead of bacon, no nutmeg, canned diced tomatoes and a few squirts of tomato paste, basil and italian herbs. I served with fresh grated parmesan, a squeeze of lemon and some garlic croutons. Took me back to my grandmother's table on Sunday afternoon, she was from Naples, had 10 kids and over 40 grandkids and served a lot of beans and greens out of economic necessity. To me it is a gourmet treat.
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 fine stand alone. Increased the bacon to four slices and fried it by itself and then drained almost all the fat. Added a bit of EVO and sauteed the onion and extra garlic......can't have too much garlic. Increased the sun dried tomatoes to about 1/3 C. The Parmesan rind has to be the key to this recipe. I've seen it on TV but never tried it myself. It gave the soup a wonderful flavor. I think six cups broth is a little shy for soup, if you want it soupy maybe eight cups is better. I used four cups broth but the orzo I used was already cooked and leftover so you need to take that into account. I also increased the basil to about a 1/4C......we like fresh basil! We loved it and will make it again.
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 have the Parmiggiano Reggiano Rind, amazingly. So glad I found a place to use it. Just experienced the taste of Swiss Chard about a year ago and we really like it.. We have a dinner club with 3 other couples and I can't wait to share it to them. Thanks for sharing, Callinectes. I did post a picture, because this soup is worth it! Chris from Texas
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 same additions.
Loved it! didn't have the parmesan rind, but added some shredded just before serving.
This was fantastic. I used bullion to make the chicken broth, and Asiago instead of Parmesan, but otherwise followed the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuscan Chard and Cannellini Bean Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 215
** Calories from Fat: 88
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