TUSCAN CHARD AND CANNELLINI BEAN SOUP - ALLRECIPES
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).
Provided by Callinectes Sapidus
Categories Bean and Pea Soups
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts : Calories 215.2 calories, CarbohydrateContent 22.2 g, CholesterolContent 13.5 mg, FatContent 9.7 g, FiberContent 4.4 g, ProteinContent 9.9 g, SaturatedFatContent 3.5 g, SodiumContent 493.7 mg, SugarContent 2.9 g
TUSCAN SAUSAGE AND POTATO SOUP RECIPE: HOW TO MAKE IT
This outstanding soup will be popular with the whole family. Though it feels special, it's actually quick to make. I like serving it with fresh hot rolls. —Lisa Sinicki, Erie, Pennsylvania
Provided by Taste of Home
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 10 servings (3-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink. Drain; set aside., In a Dutch oven, combine the potatoes, broth, water, onion, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until potatoes are tender., Stir in the Swiss chard, cream, bacon and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 10 minutes or until chard is tender.
Nutrition Facts : Calories 400 calories, FatContent 29g fat (15g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 1073mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 12g protein.
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