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Sausage, White Bean And Swiss Chard

A hearty, comforting soup made with sweet Italian sausage, tender white beans, Swiss chard, and other vegetables, finished with a creamy broth and topped with a flaky puff pastry lid. Perfect for cozy meals or easy entertaining.

Ingredients

Soup

  • 2 TBS olive oil, divided
  • 3 sweet Italian sausage links casings removed
  • 1 large onion finely chopped
  • 1 large carrot finely chopped
  • 1 large celery stalk finely chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • pinch of red pepper flakes
  • 2 garlic cloves minced
  • 4 cups thinly sliced Swiss chard leaves
  • 3 1/2 TBS butter
  • 4 TBS all purpose flour
  • 3 1/2 cups chicken or vegetable stock
  • 2 cups canned white beans rinsed and drained

Puff Pastry Lids

  • 1 box puff pastry sheets thawed according to package directions

Instructions

Soup

  • Heat 1 tablespoon of olive oil over medium-high heat in a large Dutch oven.
  • Add the sausage and cook, breaking it up as it cooks, until no longer pink. Remove the sausage with a slotted spoon and transfer it to a large bowl
  • Add the remaining tablespoon of olive oil to the pot. Add the onion, carrot, celery, red pepper flakes, and salt and pepper.
  • Cook over medium heat for 7 to 8 minutes, stirring occasionally, until the vegetables soften and begin to take on color.
  • Add the garlic and cook for 1 minute, stirring constantly. Transfer the cooked vegetables to the bowl with the sausage.
  • Add the Swiss chard to the pot and cook for 2 to 3 minutes, just until wilted. Season with additional salt and freshly ground black pepper to taste. Transfer the greens to the bowl with the sausage and vegetables. Set aside.
  • Reduce the heat to medium-low and melt the butter in the pot. Whisk in the flour and cook for 2 minutes, stirring constantly to form a smooth roux.
  • Slowly whisk in 1 1/2 cups of the stock, a little at a time, until smooth and thickened. Add the remaining stock and bring to a gentle boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
  • Stir in the white beans and the reserved sausage and vegetable mixture. Simmer gently for 5 to 10 minutes, until heated through and well combined. Taste and add salt and pepper, if needed.

Assemble The Souup

  • Make puff pastry lids according to the package directions. When the lids are removed from the oven, ladle soup into bowls and top with lids, and serve immediately.