Sausage Bean and Vegetable Soup
March 14, 2009
We made this hearty tuscan vegetable soup last night, and it was not only really good, but also very comforting on a cold March evening. I found this recipe from my Sunset magazine but decided to change it up a bit by adding the sausage, and doubling the amount of Swiss chard, which made this sausage, bean, and vegetable soup so satisfying all on it’s own! The sausage I picked was a Saag’s brand, smoked chicken with parmesan, of course you can use whatever you prefer. Cannelini beans, a popular bean used in tuscan cooking, is a large and creamy white bean. If you cannot find cannellini beans, you can substitute with a white navy bean. And just so you know, Swiss chard is chock full of nutrition, click here to learn about the amazing benefits.
This hearty soup was very easy to prepare and is ideal for a weeknight meal. Please enjoy!
For more recipes using sausage, bean, and vegetables, click here.
- 4 tbsp. olive oil, divided
- 4 sausages (of your choice), cut in half, then cut into half coins
- 1 onion chopped
- 2 garlic cloves, minced
- 2 carrots, chopped into ½ in. pieces
- 3 stalks celery, chopped into 1-in. pieces
- 4 cans reduced sodium chicken broth
- 1 can cannellini beans, drained and rinsed
- 1 can chopped tomatoes, with juice
- 4 cups chopped Swiss chard
- 2 tbsp. each chopped fresh parsley and cilantro
- Fresh parmesan grated (optional)
Heat 1 tbsp. olive oil to medium high, and brown sausage until golden, remove and set aside. Add onion, and cook until translucent, about 4 minutes. Add garlic and cook 1 minute. Add carrots and celery and cook, stirring often, 5 minutes. Stir in broth and beans, then bring to a boil. Reduce heat, cover, and simmer about 15 minutes. Add tomatoes, chard, and sausage. Simmer another 15 minutes, covered.
Divide among serving bowls and top with parsley, cilantro, and freshly grated parmesan cheese.
Serves: 4
Total time: 60 minutes
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