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Sausage and Chard Soup

Photo: Antonis Achilleos; Styling: Elizabeth Blake
Prep time 30 mins
Cook time 30 mins

Serves: 4


  • 2 tablespoons olive oil
  • 1 pound Italian sausage, cut into 1-inch slices
  • 1 large onion, cut in half and thinly sliced
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • Pinch of crushed red pepper
  • 6 cups low-sodium chicken broth
  • 1 14.5-oz. can diced tomatoes with juice
  • 2 15-oz. cans cannellini beans, drained and rinsed
  • Salt and pepper
  • 1 small bunch Swiss chard, stems removed, leaves chopped (about 3 cups)
  • 2 tablespoons chopped fresh parsley
  • Grated Parmesan, optional

Nutrition Information

  • calories 340
  • fat 13 g
  • satfat 4 g
  • protein 26 g
  • carbohydrate 31 g
  • fiber 8 g
  • cholesterol 23 mg
  • sodium 1289 mg

How to Make It

  1. Warm oil in a pot over medium heat and cook sausage until browned, about 10 minutes; transfer to a plate. Add onion and celery to pot and sauté until beginning to brown, 10 to 12 minutes. Add garlic and red pepper; sauté for 1 minute.

  2. Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits from pot. Return sausage to pot; stir in tomatoes and beans. Bring back to a boil, reduce heat to low; simmer for 15 minutes.

  3. Season soup with salt and pepper. Stir in chard; cook until wilted, about 1 minute. Stir in parsley and top with Parmesan, if desired.

Cook's Notes

Make it ahead TO FREEZE: Do not add chard or parsley. Let soup cool. Transfer to a freezer-safe container (leave 1/2-inch space at the top) and freeze. TO SERVE: Thaw in fridge overnight. Reheat over medium-low heat, stirring, for 35 minutes. Stir in chard and parsley; cook for 1 minute.

Also appeared in: All You, January, 2013;