Photo: Ryan Benyi; Styling: Lynn Miller
Prep Time
20 Mins
Cook Time
30 Mins
Serves 8

How to Make It

Step 1

In a large pot over medium heat, cook sausage, stirring and breaking up with a wooden spoon until no traces of pink remain, 6 to 8 minutes. Transfer meat to paper towels; drain fat from pot. Add olive oil, onion, garlic, celery and carrot and cook, stirring, until vegetables have softened, 6 to 8 minutes.

Step 2

Stir in chicken broth, tomatoes with juice and 3 cups water and bring to a simmer. Add green beans and chard and simmer until very soft, about 20 minutes. Stir in beans, pasta and reserved sausage and simmer, stirring occasionally, until pasta is al dente, 8 to 10 minutes.

Step 3

Stir in Parmesan and season with salt and pepper. Ladle into bowls and serve.

Ratings & Reviews

mikcincy's Review

January 31, 2012
I thought this was really good, but I had to add some "spices" to the soup. I added chopped parsley and seasoning salt. Also, I used Spinach and Fire Roasted Tomatoes.

cyndibooh's Review

April 17, 2010
Authentic? Meh. Easy? Absolutely. Fast? Incredibly. Tasty and a current staple in the family menu. We use fresh spinach instead of the chard and usually add another can of beans. We have fresh baked bread with this.

PeggyR001's Review

February 27, 2010
I made this soup last night and my family loves it. I will definitely make this again.

littlehandbag's Review

January 23, 2010
The best soup ever! Remember to put lots of Swiss Chard in it. I would make it on a cold, rainy day with your hubby or dinner with a bunch of your girlfriends. I served the dish with slices of toasted French bread.

amkara75's Review

December 03, 2009
This is excellent. I have made it twice in the past 2 wks. Tweaked it with 1/2 hot and 1/2 sweet sausage, added mushrooms, subst. escarole and no green beans. It's delicious!