White Bean and Swiss Chard Soup (Like No Other)

This soup is a combination of a few different recipes I've been using over the years. But this one has such an amazing flavor profile- layering smoky, bright and fresh ingredients. Perfect for a cold winter day.

• Ready In: 50 mins
• Serves: 8-10
• Yields: 2 cups

Ingredients

• 1  bunch swiss chard, stems removed chopped into bite sized strips
• 2 (15 1/2ounce) cans cannellini beans, drained and rinsed
• 1  fennel bulb, stems and core discarded, bulb chopped
• 1  medium onion, diced
• 4  garlic cloves, minced
• 5  slices prosciutto, diced
• 1 (49 ounce) can low sodium chicken broth
• 1 (15 ounce) can low sodium chicken broth
• 3  tablespoons sun-dried tomatoes, minced
• 1 (12 ounce) jar  roasted red peppers, drained and coarsely chopped
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄2 cup  gluten free pasta shells (I use quinoa)
• 1⁄2 chicken bouillon cube, dissolved in
• 1  cup water
• 1⁄2 lemon, juice of
• 5  fresh sage leaves, minced
• 5  fresh basil leaves, chopped
•  salt and pepper, to taste
• 1  tablespoon olive oil
•  parmesan cheese, rind (optional)

Directions

1. Over medium heat, sautee the onions and fennel until tender, approximately 10 minutes.
2. Add garlic, prociutto and red pepper flakes and sautee for approximately 5 minutes.
3. Add beans, chicken stock and bouillon dissolved in water to the pan and bring to a low boil.
4. Add pasta and cook al dente according to package (approximately 6 minutes).
5. When pasta has about 2 minutes to go, add roasted red peppers, sun dried tomatoes, swiss chard, sage, basil and nutmeg. Cook until chard is wilted but still a nice bright green.
6. Add the juice of 1/2 lemon and salt and pepper to taste.
7. Serve piping hot with grated parmesan.