Molly’s hearty Sausage, Squash, Bean and Chard Soup is quick and easy but packed with the comfiest flavors all in one bowl!
Sausage, Squash, Bean and Chard Soup
RECIPE COURTESY OF MOLLY YEH
Total: 1 hr 5 min
Active: 30 min
Yield: 8 to 10 servings (about 2 1/2 quarts)
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
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
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.