Tuscan Chard And Cannellini Bean Soup

• 2 slices smoked bacon, finely chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/8 teaspoon crushed red pepper flakes (optional)
• 6 cups chicken broth, or more as needed
• 1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
• 2 tablespoons chopped sun-dried tomatoes
• 2 ounces Parmesan cheese rind
• 1 bunch red or white Swiss chard
• 1/4 cup uncooked small pasta, such as orzo or pastina
• 5 large fresh sage leaves, minced
• 5 leaves fresh basil, coarsely chopped (optional)
• 1 tablespoon grated Parmesan cheese, divided (optional)
• 1 tablespoon extra-virgin olive oil, divided (optional)

1. 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.
2. 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.
3. Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

bacon, onion, clove garlic, freshly grated nutmeg, red pepper, chicken broth, cannellini beans, tomatoes, parmesan cheese rind, red, pasta, sage, fresh basil, parmesan cheese, extravirgin olive oil

Taken from www.allrecipes.com/recipe/217129/tuscan-chard-and-cannellini-bean-soup/ (may not work)