Swiss Chard, Italian Sausage and White Bean Soup

Updated: Dec. 15, 2015 at 9:43 PM CST
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(Source: Chef John Folse | Aired December 3, 2015)

Prep Time: 1 Hour

Yields: 8–10 Servings


4 cups chopped Swiss chard, stems removed

1 pound hot Italian sausage, casings removed

2 (15½-ounce) cans great Northern beans, drained and rinsed

2 tbsps olive oil

1 cup diced red onions

½ cup diced celery

½ cup diced yellow bell peppers

½ cup diced orange bell peppers

2 tbsps minced garlic

1 sprig rosemary

2 quarts chicken stock (see recipe)

salt and black pepper to taste

granulated garlic to taste


In a large, heavy-bottomed pot, heat oil over medium-high heat. Add sausage and sauté 5–7 minutes or until browned and crumbly, stirring and chopping sausage with cooking spoon occasionally. Add onions, celery, bell peppers and minced garlic then cook 5–7 minutes or until vegetables are wilted, stirring often. Add rosemary sprig and cook 1 minute or until fragrant. Stir in stock then add Swiss chard and beans. Bring to a rolling boil then reduce heat. Cover and simmer 20–25 minutes or until Swiss chard is tender. Using tongs, remove and discard rosemary sprig. Adjust seasonings to taste with salt, pepper and granulated garlic. Ladle into warm soup bowls and serve immediately with a slice of hearty bread for dipping.