A steamy bowl of this on a cold, rainy day is SO comforting. I serve this with crusty bread and a simple salad.
- 2 slices smoked bacon, diced fine
- 1 medium onion, diced
- 1 clove garlic, minced
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄8 teaspoon red pepper flakes
- 6 cups low sodium chicken broth
- 1 (15 ounce) can small white beans, rinsed and drained
- 1 bunch red swiss chard or 1 bunch white swiss chard
- 1⁄4 cup dried tiny pasta, such as pastina
- 5 -6 large fresh sage leaves, minced
- 2 teaspoons olive oil
- 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.
- Add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil.
- Cut chard stems into 3/4-inch slices.
- Cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons.
- Add chard stems and pasta when soup boils.
- Reduce heat to medium-low; simmer 7 minutes.
- Add chard leaves; simmer until wilted, 3 to 4 minutes.
- Add sage; remove from heat.
- Ladle soup into 4 bowls and drizzle with olive oil.