Tuscan-Style Soup with Sausage, Swiss Chard, & Cannellini Beans
- 1 tablespoon of olive oil
- 1 cup of yellow onion (chopped)
- 4 carrots (peeled and sliced ~ ¼ inch thick)
- 1 lb. bulk chicken sausage (If you can't find it in bulk, buy sausages and remove from casing)
- 3 sprigs of thyme
- 2 sprigs of rosemary
- 1 bay leaf
- ½ teaspoon of crushed red pepper flakes
- 6 cups chicken stock
- 1 bunch Swiss Chard, ribs removed and roughly chopped (about 4 cups)
- 2 cans (15 oz.) of cannellini beans, drained and rinsed
- Freshly ground salt and pepper
- Optional Garnishes: Squeeze of fresh lemon juice, freshly grated parmesan
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and a pinch of salt. Sauté for ~5 minutes allowing onions to become translucent and carrots to begin softening.
- Add chicken sausage, break up into pieces and sauté until cooked through (~8-10 minutes)
- Wrap the sprigs of thyme and rosemary with cooking twine and add them to the pot. (If you don't have twine, you can throw the sprigs in as is.
- Add the bay leaf, crushed red pepper flakes, and chicken stock. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Remove the thyme/rosemary bundle and bay leaf.
- Add the Swiss chard and cannellini beans and cook for another 5 minutes.
- Season with freshly ground pepper and salt to taste. Optionally add a squeeze of fresh lemon juice for brightness.
- Serve and enjoy! Optionally top with freshly grated parmesan when served
I love to use an Italian style chicken sausage to add more flavor. I love the Tomato Basil Chicken Sausages by Haley's Sausage Company.
Recipe by Six Snippets at https://www.sixsnippets.com/tuscan-style-soup-with-sausage-swiss-chard-cannellini-beans/
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