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Swiss Chard, White Bean & Sausage Soup


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  • 2 tablespoons olive oil
  • 2 ounces pancetta or prosciutto cut into 1/4-inch cubes
  • 1/2 cup diced onion
  • 4 cloves garlic, minced
  • 3 – 4 fresh thyme sprigs, whole
  • 1/4 teaspoon red pepper flakes
  • 1 head Swiss chard, (about 1 pound) trimmed, washed, and coarsely chopped
  • Two 15 ounce cans cannellini beans, rinsed and drained
  • 1 14.5 ounce can diced tomatoes w/basil, garlic and oregano (with juice, preferably no salt added)
  • 5 cups chicken broth, preferably low-sodium and MSG-free
  • 5 Italian sausages, pan-cooked or grilled and chopped (we use Johnsonville brand)
  • 1 teaspoon kosher salt, or to taste
  • Fresh ground pepper, to taste



Step 1

In a large soup pot or dutch oven, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. When the meat is browned and crisp, remove with a slotted spoon and set aside, leaving the fat in the pot. Add the onion and saute until golden, about 10 minutes. Add the garlic, fresh herbs, and pepper flakes; saute for 2 – 3 minutes more. Add the Swiss chard, stirring for 2 minutes more until wilted. Add the beans, tomato, broth, cooked sausage and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 30 minutes. Stir in the reserved pancetta and season with salt and pepper to taste. Serve with your favorite bread.

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