A hearty soup goes a long way. Our May 2021 Chef of the Month, Chef Gina, has shared her famous White Bean & Swiss Chard Soup recipe! Whether you’re staying cozy or just trying to spice up your soup game, this dish is the ideal crowd-pleaser.
Ingredients
- 1-pound sweet raw Italian pork sausage
- 1-pound spicy raw Italian pork sausage
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 medium carrots, diced
- 1 medium brown onion, diced
- 1½ cups celery hearts, diced
- Coarse salt and ground pepper
- 4 cloves garlic, minced]
- 1 bunch rainbow swiss chard, rinsed and chopped
- 1 can white beans, drained
- 8 cups chicken stock (homemade or store bought)
Directions
Step 1: In a large soup pot over medium to medium-high heat, sauté pork sausages in 1 tablespoon of olive oil until golden brown, breaking up and rendering fat out. Transfer sausage to a bowl and return pan to stovetop.
Step 2: Over medium heat, add butter, diced carrot, onion, celery, 1 teaspoon of salt and 1 teaspoon of pepper. Sauté until soft, then add garlic and chopped chard. Add browned pork sausage and can of drained beans, stirring gently to combine.
Step 3: Add chicken stock and bring pot to a boil. Simmer for 20 minutes. Let soup sit for at least 30 minutes before serving, garnishing with thyme leaves. As always, soup is better the next day so it’s a great recipe to make ahead of time, too.
Connect with our May 2021 Chef of the Month
Instagram: @malibuseasidechef
Facebook: @malibuseasidechef
Website: https://www.malibuseasidechef.com/
Chef Vibes 
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