1 pound thick cut bacon, chopped
1-1/2 cups chopped yellow onion
1 cup chopped carrot
1 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped garlic
3 cups chopped Swiss chard
4 cups reduced-sodium chicken broth
1 can (28 oz each) Hunt's® Crushed Tomatoes
1 cup water
1 can (15 oz each) cannellini beans, drained, rinsed
1 tablespoon chopped fresh oregano
1 bay leaf
1 each small Parmesan cheese rind
1-1/2 cups Ditalini pasta, uncooked (or other short pasta)
shaved Parmesan cheese, optional
Toasted Ciabatta bread, optional
|% Daily Value|
|Total Fat||10 g||15%|
|Saturated Fat||4 g||18%|
|Dietary Fiber||7 g||29%|
|Vitamin C||16 mg||27%|
|Vitamin A||4302 iu||86%|
Heat large saucepan or Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove with a slotted spoon to paper-towel lined dish; set aside. Drain bacon fat from pan leaving about 1 tablespoon in pan. Add onion, carrot and celery and cook until vegetables start to get tender, about 10 minutes. Season with salt and pepper. Add garlic and continue cooking until fragrant, stirring occasionally.
Add Swiss chard, chicken broth, tomatoes, water, beans, oregano, bay leaf and Parmesan rind to vegetables. Simmer until all vegetables are cooked through, about 20 minutes, stirring occasionally. Add pasta and cooked bacon. Continue cooking until pasta is tender, about 10 minutes. Remove bay leaf and any remaining Parmesan rind. Garnish with shaved Parmesan and serve with Ciabatta bread, if desired.
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