Name: Sausage, Squash, Bean and Chard Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 to 10 servings (about 2 1/2 quarts)
Ingredients: Neutral oil, for drizzling; 5 links (16 ounces/425 grams) hot Italian sausage, removed from casings; 1 1/2 pounds (680 grams) butternut squash (about 1/2 medium squash), peeled and cut into 1/2-inch chunks; 2 stalks celery, finely chopped; 1 large yellow onion, finely chopped; Kosher salt; 2 teaspoons chopped fresh rosemary; 3 garlic cloves, finely chopped; 2 fresh bay leaves; One 28-ounce can whole San Marzano tomatoes; 6 cups (1.4 kilograms) water; 1 quart (960 grams) low-sodium chicken broth; One 15.5-ounce (439-gram) can cannellini beans, drained and rinsed; One 15.5-ounce (439-gram) can garbanzo beans, drained and rinsed; 1 pound (454 grams) Swiss chard, leaves coarsely shredded, tender stems sliced; Freshly ground black pepper; Extra-virgin olive oil, for drizzling; Toasted, crusty sourdough bread, for serving

Directions

Heat a drizzle of neutral oil in a large Dutch oven over medium-high heat. When the oil is hot, add the sausage. Using a wooden spoon, break up the sausage into small pieces and cook until the meat is no longer pink, 3 to 5 minutes. Reduce the heat to medium. Add the butternut squash, celery and onion. Season with a couple good pinches of salt and cook until just softened, 5 to 8 minutes. Add the rosemary, garlic and bay leaves. Stir and sauté until fragrant, 1 to 2 minutes. Add the tomatoes, breaking them up with your spoon, then add the water, chicken broth, cannellini beans and garbanzo beans. Bring to a boil, then reduce to a simmer. Simmer until slightly reduced and fragrant and the flavors have nicely developed, 25 to 30 minutes.
Stir in the chard leaves and stems and allow to cook until wilted, 3 to 5 minutes. Taste and season with salt and freshly ground black pepper as needed.
Ladle the soup into bowls. Drizzle with olive oil and finish with a couple grinds of black pepper. Serve with sourdough bread for dunking. The soup will keep in a covered container in the fridge for 3 to 4 days or can be frozen for up to 2 months.

Sausage, Squash, Bean and Chard Soup

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