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Rustic Tuscan-Style Sausage, White Bean, and Chard Soup

  • Yield: 16 cups 1x


This is a hearty soup that is even better the second day.


  • 2 tbs olive oil
  • 1 pound Italian sausage (ground or removed from casings)
  • 1 medium onion (finely chopped)
  • 2 large carrots (finely chopped)
  • 1 large potato (finely chopped)
  • 2 cloves garlic (minced)
  • 2 medium bay leaves
  • 2 cans white cannelini beans (drained and rinsed)
  • 2 bunches chard leaves (stems removed and roughly chopped--Can subsitute kale)
  • 8 cups broth
  • to taste kosher salt and ground black pepper
  • 1-2 tbs Parmesan (grated GARNISH)


  1. In a large pot, heat olive oil over medium heat.
  2. Add the sausage and sauté until brown, about 10 minutes.
  3. Add the onion, carrots, potato, and bay leaves.
  4. Season generously with salt and cook until the vegetables begin to soften, stirring occasionally, about 10 minutes.
  5. Add the garlic and the beans and cook for another 2-3 minutes.
  6. Add the chard and cook until it becomes slightly wilted.
  7. Add the broth, season with pepper and cover.
  8. Bring the soup to a boil, then reduce the heat and keep at a simmer for about 45 minutes (although longer is fine). The soup will thicken as the potatoes release their starch.
  9. When serving, top with parmesan cheese and serve with crusty baguette



  • Category: Main Dish
  • Cuisine: Mediterranean


  • Serving Size: 2 cups
  • Calories: 377
  • Fat: 15.67 g
  • Carbohydrates: 38.31 g
  • Protein: 25 g
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