Perked up with chard and Italian sausage, this white bean soup recipe straddles the line between fresh and green and rich and hearty. So much so, in fact, that it would be perfectly appropriate in any season.
- 4 cups cooked white beans
- 1 quart chicken broth (try our recipe for homemade chicken stock)
- ½ teaspoon red chile flakes, (optional)
- 2 links fresh Italian sausage, removed from casing
- 2 tablespoons extra-virgin olive oil, divided
- 12 cups Swiss chard, zipped, cleaned and chopped (here’s how to zip greens in a flash)
- 4 cloves garlic, peeled
- Sea salt and freshly ground pepper, to taste
Stir together beans and broth in a medium saucepan, and bring to a simmer over medium heat. Mash beans slightly with a potato masher.
Brown sausage, breaking it apart into small bits with the edge of a stiff spatula.
While soup is heating and sausage is browning, heat 2 teaspoons olive oil in a large saute pan over medium heat and swirl to coat the bottom of the pan. Add the chard and toss to coat. Cook for 5 minutes, until chard is well wilted.
Pour in remaining 1 tablespoon plus 1 teaspoon oil. Grate the garlic onto the chard, sprinkle with salt and pepper, and toss several times to distribute the garlic and coat the leaves evenly. Cook for 2-3 minutes more, until chard is wilted and garlic is fragrant.
When soup is heated and sausage is browned, stir sausage and chard into soup and serve.