Total Time
Prep 20 mins
Cook 20 mins

A steamy bowl of this on a cold, rainy day is SO comforting. I serve this with crusty bread and a simple salad.

Ingredients Nutrition


  1. Combine bacon, onion, garlic, nutmeg and red pepper flakes in a 4-qt saucepan; cook over medium heat, stirring frequently, until onion is softened, 4 to 5 minutes.
  2. Add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil.
  3. Cut chard stems into 3/4-inch slices.
  4. Cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons.
  5. Add chard stems and pasta when soup boils.
  6. Reduce heat to medium-low; simmer 7 minutes.
  7. Add chard leaves; simmer until wilted, 3 to 4 minutes.
  8. Add sage; remove from heat.
  9. Ladle soup into 4 bowls and drizzle with olive oil.
Most Helpful

Wow, made this tonight and it's SO good. The flavors really complement each other well. I had ingredients for another bean and chard soup recipe but it didn't seem very appetizing, so I searched and found this one. I didn't have any pasta, and I used a tablespoon or two of real bacon bits instead of bacon (which made it less fatty but still delicious). Note: don't forget the nutmeg! It really goes well with the chard and beans. Like another commenter, I used an immersion blender and blended it about 30% before adding the chard, and I added a little Parmesan as a garnish instead of olive oil.

Moochoux January 24, 2015

I loved this! At first I thought I had too much chard, but it wilted away and everything was in perfect proportion. I used red chard, and loved the color contrast. Delicious on the first cool night of the season. Made for Zaar Stars. Thanks for sharing!

breezermom October 30, 2012

I was looking for a change from my usual chicken soup and I had some chard, so this soup really fit the bill and it was delicious!! My DH said it was a "winner". I used small white beans and orzo pasta plus I doubled the crushed red pepper. I also threw in some cooked chicken. Fabulous! Definitely going into my cookbook!

Deb from Ca December 06, 2010