Swiss Chard, White Bean & Sausage Soup

Saturday, October 18, 2014

Chard, sausage and white bean soup by Eve Fox, The Garden of Eating, copyright 2014

This soup's got everything - hearty greens, chunks of spiced sausage, creamy cannellini beans, sweet carrots, flecks of bright basil and oregano and a deeply flavorful tomato-based broth that's good enough to be a soup in its own right. I start by sauteing a small mountain of onions and garlic, then brown the sausage and throw in the chard ribs and carrots for a couple minutes. Then I add a Mason jar of pureed tomatoes and some vegetable stock.

Ingredients for chard, sausage, white bean soup by Eve Fox, The Garden of Eating, copyright 2014

But the secret ingredient is something most people throw away... I add the rind that's left when you've gone as far with a block of Parmesan as you think is wise. I save my Parmesan and Romano rinds in a ziplock bag in the fridge and toss them right into the broth to simmer. It adds depth and a wonderful savory flavor.

Parmesan rinds add great flavor by Eve Fox, the Garden of Eating, copyright 2014

Although this is best with fresh chard (which is one of those vegetables you can usually find fresh for much of the year), you can also use frozen with great results. I've been freezing the excess chard - I planted way too many plants - from my garden.

Chard plants growing by Eve Fox, the Garden of Eating, copyright 2014

I remove the ribs and chop them up to freeze them separately, then blanch the leaves for about two seconds, ice them, dry them and freeze them in ziplock bags for making soups and stews in the winter. The summertime me thinks it's kind of a pain but the wintertime me will think the summertime me is a genius. If you can't find fresh chard, you can also probably buy it frozen. Around here, the good folks at Hudson Valley Harvest sell great frozen kale, chard and other veggies, all from local farms.

Removing the ribs from the chard leaves by Eve Fox, the Garden of Eating, copyright 2014

I like to use cannellini because of their firm skin, creamy texture and mild, slightly nutty flavor but you could use navy beans or great northern beans, too. If you have time to cook dried beans from scratch, they'll be tastier, cheaper and probably a little more nutritious. But that's not always realistic so if you're using canned beans, I usually choose Eden Foods because all of their cans are BPA-free (more about buying BPA-free) However, I do NOT endorse the company's stance on birth control.

A can of Eden Organics cannellini beans by Eve Fox, The Garden of Eating, copyright 2014

I used a jar of our canned tomatoes (thanks again to the summertime me!) but if you don't go in for that whole canning production, I would recommend using either a container of Pomi tomatoes or a glass jar of Eden's crushed tomatoes for the same reason, they're BPA-free. At this point, I don't believe anyone has yet figured out how to create a metal can that can withstand the acid in tomatoes without using BPA so glass or a Tetrapak package are the only options. Of the two, glass is clearly the safer option.

A jar of our canned tomatoes by Eve Fox, the Garden of Eating, copyright 2014

Once the slicing and dicing is done, the rest is a breeze. Just keep on adding things to the pot, bring to a boil, turn down the heat and simmer for half an hour.

Adding the chiffonaded chard leaves by Eve Fox, the Garden of Eating, copyright 2014

Soon, delicious smells will begin to fill the air and people may start to flock to the kitchen in anticipation... Ladle your steaming, Parmesan-spiked soup into bowls, top with some chopped parsley, a blizzard of fresh Parmesan cheese and serve with a green salad and crusty bread with butter and salt.

Chard, sausage and white bean soup by Eve Fox, The Garden of Eating, copyright 2014

-- print recipe --Swiss Chard, White Bean & Sausage Soup
Serves 6-8

Ingredients

* 1 large bunch Swiss or rainbow chard, washed, dried with the ribs removed, chopped and set aside
* 1 large or 2 medium onions, diced
* 3-4 large cloves of garlic, minced or pressed
* 3-4 carrots, sliced
* 2 cans of cannellini beans, rinsed and drained
* Half a bunch of fresh basil, rinsed, dried and chopped
* Handful of fresh oregano, rinsed, dried and chopped
* 1 lb organic pork sausage, uncased (try to buy from a farmer near you)
* 1 quart of pureed or chopped tomatoes
* 1 quart of vegetable stock  (I often make my own from kitchen scraps but when I don't have any in the freezer, I use Better Than Bouillon's organic veggie base)
* However many Parmesan or Romano rinds you can rustle up
* A few tsps chopped fresh parsley for garnish (optional)
* Freshly grated Parmesan cheese for garnish (optional)
* 2 Tbsps olive oil
* Sea salt and freshly ground black pepper, to taste

Directions

1. Heat the olive oil over medium heat in a large soup pot. Add the onions and saute for 3-4 minutes until they begin to become transparent then add the garlic and cook another 2-3 minutes until the garlic becomes fragrant.

2. Add the chard ribs and carrots and saute for another 3-4 minutes. Clear some space in the middle of all those vegetables and toss the sausage in. Cook, stirring frequently and kind of chopping it up with the spoon or spatula to cut the meat up into manageable chunks. Saute until the meat is browned.

3. Add the tomato and vegetable stock along with the Parmesan rinds and half of the basil and oregano and bring to a boil, then turn the heat down to low and simmer for 20 minutes. Add the chard leaves, the beans and the rest of the herbs, stir, then add salt and pepper, taste it and adjust as needed. Cook for another 10-15 minutes then serve, topped with a sprinkling of fresh parsley and a lot of fresh, grated Parmesan.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

5 comments:

Eileen said...

Beans and greens! YES PLEASE. :) This soup sounds wonderful, and I love the parmesan broth trick. Yay!

Cary said...

Wonderful idea, thanks so much! I must respectfully point out that too many Swiss chard plants is akin to too much wine; there is no such animal. ;) (We chop and flash freeze mountains of chard and bag up and Winter dinner cooks itself.) Happy Fall to you! :)

Anonymous said...

Looks delicious! I need some good recipes for Swiss Chard. Grows great here, but not a favorite of the family.... and it's probably the cook.

Mary Butler said...

Delicious, but could easily take another can of cannellinni beans; I think it might be better balanced. I made this with baby russian kale and baby mustard greens from a local farmer's market and chorizo from locally raised pigs, and simmered it about ten minutes longer than the recipe calls for, since Swiss chard "dissolves" more easily than kale.

Kathy from Maine said...

Made this last night as we also have an abundance of chard. It was delicious! My husband listed it in his top 5 soups of all time (high praise indeed!). I used hot Italian sausage and about a cup of extra stock but otherwise followed the recipe exactly. This will be a permanent addition to our recipe box!

Saturday, October 18, 2014

Swiss Chard, White Bean & Sausage Soup

Chard, sausage and white bean soup by Eve Fox, The Garden of Eating, copyright 2014

This soup's got everything - hearty greens, chunks of spiced sausage, creamy cannellini beans, sweet carrots, flecks of bright basil and oregano and a deeply flavorful tomato-based broth that's good enough to be a soup in its own right. I start by sauteing a small mountain of onions and garlic, then brown the sausage and throw in the chard ribs and carrots for a couple minutes. Then I add a Mason jar of pureed tomatoes and some vegetable stock.

Ingredients for chard, sausage, white bean soup by Eve Fox, The Garden of Eating, copyright 2014

But the secret ingredient is something most people throw away... I add the rind that's left when you've gone as far with a block of Parmesan as you think is wise. I save my Parmesan and Romano rinds in a ziplock bag in the fridge and toss them right into the broth to simmer. It adds depth and a wonderful savory flavor.

Parmesan rinds add great flavor by Eve Fox, the Garden of Eating, copyright 2014

Although this is best with fresh chard (which is one of those vegetables you can usually find fresh for much of the year), you can also use frozen with great results. I've been freezing the excess chard - I planted way too many plants - from my garden.

Chard plants growing by Eve Fox, the Garden of Eating, copyright 2014

I remove the ribs and chop them up to freeze them separately, then blanch the leaves for about two seconds, ice them, dry them and freeze them in ziplock bags for making soups and stews in the winter. The summertime me thinks it's kind of a pain but the wintertime me will think the summertime me is a genius. If you can't find fresh chard, you can also probably buy it frozen. Around here, the good folks at Hudson Valley Harvest sell great frozen kale, chard and other veggies, all from local farms.

Removing the ribs from the chard leaves by Eve Fox, the Garden of Eating, copyright 2014

I like to use cannellini because of their firm skin, creamy texture and mild, slightly nutty flavor but you could use navy beans or great northern beans, too. If you have time to cook dried beans from scratch, they'll be tastier, cheaper and probably a little more nutritious. But that's not always realistic so if you're using canned beans, I usually choose Eden Foods because all of their cans are BPA-free (more about buying BPA-free) However, I do NOT endorse the company's stance on birth control.

A can of Eden Organics cannellini beans by Eve Fox, The Garden of Eating, copyright 2014

I used a jar of our canned tomatoes (thanks again to the summertime me!) but if you don't go in for that whole canning production, I would recommend using either a container of Pomi tomatoes or a glass jar of Eden's crushed tomatoes for the same reason, they're BPA-free. At this point, I don't believe anyone has yet figured out how to create a metal can that can withstand the acid in tomatoes without using BPA so glass or a Tetrapak package are the only options. Of the two, glass is clearly the safer option.

A jar of our canned tomatoes by Eve Fox, the Garden of Eating, copyright 2014

Once the slicing and dicing is done, the rest is a breeze. Just keep on adding things to the pot, bring to a boil, turn down the heat and simmer for half an hour.

Adding the chiffonaded chard leaves by Eve Fox, the Garden of Eating, copyright 2014

Soon, delicious smells will begin to fill the air and people may start to flock to the kitchen in anticipation... Ladle your steaming, Parmesan-spiked soup into bowls, top with some chopped parsley, a blizzard of fresh Parmesan cheese and serve with a green salad and crusty bread with butter and salt.

Chard, sausage and white bean soup by Eve Fox, The Garden of Eating, copyright 2014

-- print recipe --Swiss Chard, White Bean & Sausage Soup
Serves 6-8

Ingredients

* 1 large bunch Swiss or rainbow chard, washed, dried with the ribs removed, chopped and set aside
* 1 large or 2 medium onions, diced
* 3-4 large cloves of garlic, minced or pressed
* 3-4 carrots, sliced
* 2 cans of cannellini beans, rinsed and drained
* Half a bunch of fresh basil, rinsed, dried and chopped
* Handful of fresh oregano, rinsed, dried and chopped
* 1 lb organic pork sausage, uncased (try to buy from a farmer near you)
* 1 quart of pureed or chopped tomatoes
* 1 quart of vegetable stock  (I often make my own from kitchen scraps but when I don't have any in the freezer, I use Better Than Bouillon's organic veggie base)
* However many Parmesan or Romano rinds you can rustle up
* A few tsps chopped fresh parsley for garnish (optional)
* Freshly grated Parmesan cheese for garnish (optional)
* 2 Tbsps olive oil
* Sea salt and freshly ground black pepper, to taste

Directions

1. Heat the olive oil over medium heat in a large soup pot. Add the onions and saute for 3-4 minutes until they begin to become transparent then add the garlic and cook another 2-3 minutes until the garlic becomes fragrant.

2. Add the chard ribs and carrots and saute for another 3-4 minutes. Clear some space in the middle of all those vegetables and toss the sausage in. Cook, stirring frequently and kind of chopping it up with the spoon or spatula to cut the meat up into manageable chunks. Saute until the meat is browned.

3. Add the tomato and vegetable stock along with the Parmesan rinds and half of the basil and oregano and bring to a boil, then turn the heat down to low and simmer for 20 minutes. Add the chard leaves, the beans and the rest of the herbs, stir, then add salt and pepper, taste it and adjust as needed. Cook for another 10-15 minutes then serve, topped with a sprinkling of fresh parsley and a lot of fresh, grated Parmesan.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

5 comments:

Eileen said...

Beans and greens! YES PLEASE. :) This soup sounds wonderful, and I love the parmesan broth trick. Yay!

Cary said...

Wonderful idea, thanks so much! I must respectfully point out that too many Swiss chard plants is akin to too much wine; there is no such animal. ;) (We chop and flash freeze mountains of chard and bag up and Winter dinner cooks itself.) Happy Fall to you! :)

Anonymous said...

Looks delicious! I need some good recipes for Swiss Chard. Grows great here, but not a favorite of the family.... and it's probably the cook.

Mary Butler said...

Delicious, but could easily take another can of cannellinni beans; I think it might be better balanced. I made this with baby russian kale and baby mustard greens from a local farmer's market and chorizo from locally raised pigs, and simmered it about ten minutes longer than the recipe calls for, since Swiss chard "dissolves" more easily than kale.

Kathy from Maine said...

Made this last night as we also have an abundance of chard. It was delicious! My husband listed it in his top 5 soups of all time (high praise indeed!). I used hot Italian sausage and about a cup of extra stock but otherwise followed the recipe exactly. This will be a permanent addition to our recipe box!