Sausage and Chard Soup

Photo: Antonis Achilleos; Styling: Elizabeth Blake

Yield: Serves: 4
Cost per Serving: $2.34
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 340
  • Fat: 13g
  • Saturated fat: 4g
  • Protein: 26g
  • Carbohydrate: 31g
  • Fiber: 8g
  • Cholesterol: 23mg
  • Sodium: 1289mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
Note:

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 featured in: All You, January 2013
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