Tuscan Chard and Cannellini Bean Soup

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.