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Combine bacon, onion, garlic, nutmeg and red pepper flakes in a 4-qt saucepan; cook over medium heat, stirring frequently, until onion is softened, 4 to 5 minutes. Add chicken broth and white beans, increase heat to high; cook until mixture comes to a boil. Cut chard stems into 3/4-inch slices. Cut leaves in half lengthwise, stack, and cut crosswise into 1-inch ribbons. Add chard stems and pasta when soup boils. Reduce heat to medium-low; simmer 7 minutes. Add chard leaves; simmer until wilted, 3 to 4 minutes. Add sage; remove from heat. Ladle soup into 4 bowls and drizzle with olive oil.
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Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mild fermented soybean paste — soups, glazes, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
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Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mild fermented soybean paste — soups, glazes, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters