If you follow us in Instagram, you know that we started getting produce deliveries from Misfits Market a few weeks ago. We love picking different produce and challenging ourselves to find inventive ways to use it. Insert this soup recipe. When in doubt, soup is the easiest way to use up a bunch of vegetables and call it a meal. Everyone has eaten some variation of this soup in their lifetime, but what we like about this recipe is that we were able to utilize the full vegetables, like the chard stems, so that we didn’t just discard them. This soup is pretty dang healthy and makes a great meal prep recipe. We like to make a big batch and have it to ready heat up for weekday lunches. If you have eaters with big stomachs in your family, serve this with lots of grated parmesan cheese and a big chunk of crusty garlic bread.
Sausage, White Bean, & Greens Soup
A healthy, weekday soup that is packed with veggies and tons of flavor.
Ingredients
- 2 tbs olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 1 large bunch of green chard, stems separated from the leaves and diced
- 3 cloves garlic, minced
- 4 stems thyme
- 1 stem rosemary
- 1/4 tsp red chili flakes
- 14 oz turkey sausage kielbasa, diced (you can substitute with any other kielbasa you like)
- 1 can white beans, drained
- 1 large chunk of parmesan rind
- 32 oz chicken stock
- salt and pepper to taste
- grated parmesan cheese for garnish, optional
Directions
- Heat a large Dutch oven pot over medium-high heat. Add the olive oil, onion, carrot, and the diced stems from the chard to the pot. Stir to combine and let the vegetables start to caramelize. Cook for about 5 minutes, or until everything starts to brown… this is where a lot of flavor from the soup comes in, so don’t rush this part!
- Add the garlic, thyme, rosemary, red chili flakes, and kielbasa to the pot. Sauté another 3-4 minutes to brown the kielbasa.
- Add the white beans, parmesan rind, and chicken stock to the pot. Cover the soup and let it cook for 15 minutes on a steady simmer. While the soup is cooking, dice the chard leaves into small, bite-sized pieces. After the soup has cooked for the 15 minutes, remove the parmesan rind, thyme, and rosemary from the pot. Give the soup a taste and season with salt and pepper. Add the chard greens to the pot, cover, and cook another 5 minutes. Serve the soup hot out of the pot topped with a bit of grated parmesan cheese and crusty bread.
TUCK & TATE 
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