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.
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.
Season soup with salt and pepper. Stir in chard; cook until wilted, about 1 minute. Stir in parsley and top with Parmesan, if desired.
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
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I tried this soup last night and it turned out delicious! It's easy to follow and very flavorful. I added HOT italian sausage for a little bit of a kick. I froze half of the soup (before adding the chard and parsley) because it was a lot for just 2 people. Note that it takes more like 45 mins to cook, not 30. I'm not sure how they came up with only 30 mins! But still, do NOT let that deter you from making it. I already shared this recipe with my co-workers. YUM!!
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