In the words of the late and beloved food writer, Laurie Colwin, "to feel safe and warm on a cold wet night, all you really need is soup." I couldn't agree more. I am fond of soup in all seasons, but as the weather turns chilly and darkness falls early, there is nothing quite like sitting down to a hearty bowl of soup for supper.
Soup and Hygge
Homemade soup for supper is possibly the most hyggelit meal there is. If you are one of those people who approaches winter with disdain, ready to just grumble and get through it until spring arrives, may I suggest homemade soup. At least once a week. Think of it as a prescription for learning to love (or at least make peace with) these cold and dark months of the year. There is no better way to embrace this cozy season of inner warmth than with a steaming pot of soup.
Herbed White Bean and Sausage Soup with Swiss Chard
Lucky for you I've got a hearty and delicious Herbed White Bean and Sausage Soup with Swiss Chard to get you started. It is so simple and satisfying for a cozy weeknight supper, maybe with some Rye and Oat Crispbread parmesan toasts alongside. And did I mention you can make it ahead of time and reheat it when you are ready? Yes. Soup IS amazing. I agree.
This recipe is incredibly straightforward, full of good-for-you vegetables, hearty white beans and browned Italian sausage (spicy or sweet, your choice). It hits all the right cozy notes and will leave you feeling warm and nourished, I promise.
Please give this delicious and easy Herbed White Bean and Sausage Soup with Swiss Chard a try and let me know what you think in the comments below! I think it might become one of your new wintertime favorites.
Herbed White Bean and Sausage Soup with Swiss Chard
Ingredients
- 1 tablespoon extra virgin olive oil
- 2-3 carrots finely diced
- 2 ribs of celery finely diced
- 1 onion finely diced
- 3 cloves of garlic minced
- ¾ pound fresh Italian sausage casings removed (spicy or sweet is fine)
- 1 tablespoon tomato paste
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 2 cans Great Northern Beans rinsed and drained
- 4 cups low sodium chicken broth
- 1 bay leaf
- 1 bunch swiss chard stems removed and cut into ribbons (kale or spinach will also work)
- Coarse salt and freshly ground pepper
Instructions
- Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic to the pot. Cook until onions are translucent and vegetables are begining to soften, about 5 minutes.
- Add sausage and cook until browned and cooked through, about 7 minutes.
- Add tomato paste, thyme and rosemary. Cook for 1 minute.
- Add beans, broth, and bay leaf. Bring to a boil and reduce to a simmer. Continue to simmer for 20 minutes. Add chard and simmer until chard is tender, about 5 minutes. Season to taste with salt and pepper. Serve.
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