Sausage, Squash, Bean and Chard Soup
- Level: Easy
- Yield: 8 to 10 servings (about 2 1/2 quarts)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 483
- Total Fat
- 29
- Saturated Fat
- 6
- Carbohydrates
- 41
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 18
- Cholesterol
- 31
- Sodium
- 1419
- Total: 1 hr 5 min
- Active: 30 min
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.