Tuscan Swiss Chard with Cannellini Beans & Orzo Soup

If you love rustic Italian comfort food, this Tuscan Swiss Chard with Cannellini Beans & Orzo Soup is exactly the kind of nourishing, old-world recipe that belongs in your kitchen. It’s light yet hearty, simple yet deeply flavorful — the kind of soup Italian nonnas make with pantry staples and fresh greens.

Tender cannellini beans, delicate orzo pasta, and vibrant Swiss chard simmer together in a garlicky broth finished with olive oil and Parmesan. It’s wholesome, filling, and perfect for cozy dinners.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups low-sodium vegetable broth (or chicken broth)
• 1 (15 oz) can cannellini beans, drained and rinsed
• ¾ cup dry orzo pasta
• 3 cups chopped Swiss chard (leaves and tender stems)
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tablespoon fresh lemon juice
• ¼ cup freshly grated Parmesan cheese (optional, for serving)

Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5–6 minutes until softened.

Stir in garlic and cook for 30 seconds until fragrant.

2. Build the Broth

Pour in the broth and bring to a gentle boil. Add oregano, red pepper flakes (if using), and a pinch of salt and pepper.

3. Add Beans and Orzo

Stir in cannellini beans and orzo. Reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally so the orzo doesn’t stick.

4. Add Swiss Chard

Add chopped Swiss chard and simmer for another 5–7 minutes until the greens are tender and the orzo is fully cooked.

5. Finish the Soup

Stir in lemon juice and adjust seasoning. If the soup thickens too much (orzo absorbs broth), add a splash of hot water or broth.

6. Serve

Ladle into bowls and top with freshly grated Parmesan and a drizzle of olive oil.

Tips for Best Flavor

• Don’t overcook the orzo — it continues to absorb liquid after cooking.
• For deeper flavor, mash a few beans in the pot to naturally thicken the broth.
• Use fresh Swiss chard for best texture and color.
• Add a Parmesan rind while simmering for extra richness.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze without orzo for best texture (add fresh pasta when reheating).

To Reheat: Warm gently on the stove, adding broth as needed since the orzo absorbs liquid.

Frequently Asked Questions

1. Can I use kale instead of Swiss chard?

Yes! Kale works beautifully and gives a slightly heartier texture.

2. Can I make this vegan?

Absolutely — just skip the Parmesan or use a dairy-free alternative.

3. What if I don’t have orzo?

Small pasta shapes like ditalini or acini di pepe are great substitutes.

4. Can I use dried beans?

Yes, but cook them fully beforehand before adding to the soup.

5. How do I make it more filling?

Add shredded chicken or Italian sausage for extra protein.

6. Why is my soup too thick?

Orzo absorbs liquid quickly. Simply add more warm broth to loosen it.