Place a large saucepan on medium heat.

Add the bacon, onion, garlic, nutmeg, and red pepper flakes then cook them for 5 min.

Stir in the chicken broth and cannellini beans then cook them until they start boiling.

Add the sun-dried tomatoes and the piece of Parmesan cheese rind.

Cook the soup on low heat for 10 min.

Slice the stems of the chard into 3/4 inch ling and the leaves into 1 inch wide slices.

Add the stems with pasta to the soup then cook them for 10 min on low heat.

Add the sliced chard leaves, sage, and basil then cook it for 5 min on low heat.

Serve the soup warm with cheese.