White Bean Soup with Sausage and Chard is a simple, satisfying country soup. that comes together quickly. Recipe below.
Two weeks ago, I wrote about soup. Last week, beans. So this week, naturally enough, it’s bean soup.
This particular soup came out of a failed attempt at a promising sounding recipe that just didn’t deliver. I’ve talked in the past about my overflowing, unkempt binders of recipes. As often happens, I was flipping through them looking for one recipe when I found another, for Tomato Bean Soup with Pasta. I love cannellini beans and I thought they would have more of a starring role in this soup. But the recipe turned out to be too busy, with too many ingredients all vying for attention—the white beans that caught my interest originally and tomatoes and pasta and either Swiss chard or kale. In the end, the results were only okay, with no one flavor asserting itself.
Still, the idea of a soup like this one should have been was intriguing enough that it started me searching for others. As usual, I found a couple/few recipes that all gave me ideas for what I ended up creating.
The original recipe called for either Swiss chard or kale. Both are cruciferous vegetables, meaning they contain cancer-fighting antioxidants. They also contain healthy doses of of vitamins A and C as well as iron. Chard is a member of the beet family. Its flavor has been described as spinachlike—mild and earthy.
Kale is a mild-tasting member of the cabbage family. It has been called the archetypal winter green because it prefers cold climates—it will survive even if left in the ground all winter—and its flavor is actually enhanced by a winter frost. Both chard and kale have a slightly bitter undertone that adds depth to their flavors.
Marion has also used escarole in soups for that same slightly bitter touch. Any of these greens—as well as spinach—would work well in this soup, I think.
This soup is not big flavored and robust. It won’t dazzle your taste buds. Instead, it’s a subtle, satisfying country soup in which the rustic flavors of the beans, chard and sausage all come through. The other ingredients, notably the thyme, play supporting roles.
White Bean Soup with Sausage and Chard
Serves 3 as a main course
1 tablespoon olive oil
6 ounces smoked sausage or kielbasa, cut into thin rounds [see Kitchen Notes]
1 medium onion, chopped
1 medium clove garlic, minced
2 teaspoons dried thyme
2 cups reduced-sodium chicken broth
1 cup water
1 cup dry white wine
2-1/2 cups chard, packed, stems cut away, leaves thinly sliced [see Kitchen Notes]
2 15-ounce cans small white beans, drained
Heat oil in heavy large saucepan over medium heat. Add sausage and onion. Sauté until onion is tender, about 6 minutes. Add garlic and thyme. Cook until garlic is fragrant, about 45 seconds.
Add broth, water and chard; bring to boil. Reduce heat to medium-low; simmer uncovered 10 minutes. Add beans and wine. Cook until chard is tender, about 6 to 8 minutes. Season with salt and pepper. Serve with a baguette or crusty bread.
Kitchen Notes
Lightening it up with light sausage. We love sausage, particularly a really good kielbasa. But they are loaded with fat. You can cut back on the fat with “Lite” or turkey versions.
Chard. I used the beautiful rainbow chard you see above, which I found at Whole Foods. Trader Joe’s occasionally carries bags of pre-chopped, pre-washed rainbow chard mix called, quirkily enough, Trader Joseph and the Chard of Many Colors. I’ll wait ’til you’re done groaning. Regular Swiss chard works just as well—as will kale, escarole or spinach.
Thyme and Weekend Herb Blogging. Thyme is widely used in cooking to add flavor to vegetables, meat, poultry and fish dishes, soups and cream sauces. It’s a basic herb of French cuisine. Since thyme is used in this soup to add its own minty, lemony touch, I’m including this post in Weekend Herb Blogging. It’s being hosted this week by Katerina over at Daily Unadventures in Cooking. This week, she’s featuring a chocolate lavender cake that sounds delicious. Be sure to check it out. And be sure to check out her complete round-up on Monday, September 17.
Slightly off-topic. Sunday I was playing beat the clock in the kitchen, running around, pulling a quick snack together as my mind raced about three steps ahead. As a result, I sliced the bejesus out of my thumb. It wasn’t an emergency room-worthy cut. In fact, professional line cooks like Chewy over at Chew Food would probably tell me to “walk it off, candy ass.” But my point is this: When you pick up a knife, focus. Shut everything else in your head off and respect the tool. Period.
Also this week in Blue Kitchen
Saying goodbye to an Italian baker’s son and a New York saloon owner who both changed music big time, at What’s on the kitchen boombox?
A firing squad, a South American literary giant and the magic of frozen water, at WTF? Random food for thought.
Beans and greens are bigtime for vegetarians. Looks good, Blue Kitchen. We may try to adapt this one for the Roadhouse…with your blessing of course.
Thanks, nokillroadhouse. Be my guest on adapting it. I’d love to hear your take on it.
This reminds me of the soups my husband would make. We always had beans in our kitchen, and we grew chard in our garden. Bob would probably have thrown some Hatch green chili in this soup – but that’s what we did in New Mexico. We threw chili in everything! And he might have also added a zucchini to the pot, since we usually grew 3 hills of zucchini – more than anyone can possibly consume in a summer! Beans and greens with crusty bread make for some simply wonderful meals, though. Makes me think of Tuscany…..
I would skip the sausage (I don’t eat red meat) but it looks delicious.
And picture is very nice as well.
Greetings, Margot
I make a soup that’s very similar to this, because it combines the dark greens I know I should eat (I usually use escarole) with the beans I always have on hand. One addition, especially when I can’t find smoked turkey sausage, is to use a bit of barbeque sauce, which adds the smokiness as well as a bit of body to the soup. It sounds strange, I know, but it really works.
I have a fondness for sausage and kielbasa too…having grown up with a Polish father. Sausage is not high on the list with my husband and kids, but your recipe sounds so warm and inviting I think I’ll give it a try.
This sounds like a perfect recipe as the weather starts to cool down!
Toni—I’m a fairly recent convert to soup making, but I’m delighted to find how versatile they are, as your husband’s delicious sounding soups show. And like many cooks, I was under the mistaken impression that all soups took hours to cook. I love that simple, satisfying meals can come together so quickly.
Coffee & Vanilla—A little smoked turkey would also work to add the smoky flavor—Or see Lydia’s interesting suggestion of using barbecue sauce. This could also be a great solution for making a vegetarian version without giving up flavor.
Lydia—Given the esoteric ingredients that often come from your pantry, I’m really surprised you can’t find smoked turkey sausage. I just use Hillshire Farms products you can find in many supermarkets. Still, your barbecue sauce improvisation sounds interesting. I’ll have to try it sometime.
Diane—Thanks! One of the challenges of cooking for a family is considering everyone’s taste buds when you do. But it’s also worthwhile to try to broaden everyone’s food horizons. As long as you do the former consistently enough, they’ll generally tolerate the latter.
Deborah—I think that’s what has had me on a soupish, stewish tear for the last few posts. I’m a big fan of autumnal and wintry cooking. Partly it’s that I like the big, hearty flavors, and partly it’s just so comforting to be in a warm kitchen when it’s cold outside.
I’m so glad fall is coming soon because this is the kind of stuff I love to make. You are batting a thousand Terry – I made your red beans and rice last week and it was delicious so this may just be on the menu for this week.
When I was in Italy, they had the most glorious white bean soup with rosemary that is pureed. So, so good.
I love making soups and fresh breads as the weather is starting to cool down.
I especially adore bean soups, and I am going to enjoy trying this one.
The post honouring Pavarotti was lovely. His voice and passion were beautiful.
I know what you mean about not focusing when knifing – 2 of the fingers on my left hand are currently healing from very nearly having their tips amputated. Sometimes I wish my kitchen had a door so I could close out the inevitable distractions.
When the chard and kale are going strong in my winter garden, I can guarantee that this will be on my stove. It sounds wonderful! Thanks for sharing it!
Sorry about the battle wounds. Heal fast!
Christine—Thank you! Glad you liked the red beans and rice. This is a much more simple, less robust taste, just so you know. But it is satisfying.
Andrea—Rosemary is perhaps my favorite herb. I did consider it for this soup, but wasn’t sure how it would work with the chard.
Melinda—Glad you liked the Pavarotti post. He was an amazing singer and human being.
Vicki—Ouch! Hope you’re healing quickly. Even though I have a kitchen boombox, sometimes my iPod helps shut out distractions quite effectively.
Christina—I envy you your garden. Don’t skimp on the thyme; it adds a subtle refinement to this soup.
A classic and delicious combination. Where I am we aren’t quite at the point weather-wise where it’s time to serve this soup but we will be very shortly. And that’s very much my kind of soup.
This sounds as if it would be especially good with Tuscan kale (aka black kale and dinosaur kale) which I think tastes better (less cabbagey) than curly kale.
This is pure comfort food, Terry. I grew up eating escarole and beans with a light tomato sauce, and it’s my go-to soup, when I need some solace. I love the flavor and color of chard and use it a lot in the winter, and kale lends a chewiness I really like too. Lovely pic, btw.
Julie—Baltimore and St. Louis [where I grew up] are more or less in the same climate band, so yes, you have a little while before it’s soup season. Although many would say it’s soup season all year ’round. Haven’t heard of Tuscan kale—is it readily available most places?
Susan—I’m going to have to make more use of all these leafy greens with their pleasantly bitter bite. Hope you’ll post your version with the tomato sauce!
Done the same thing – with the knife….also have been known to forget hot pads when reaching into the oven… How can we still be so inept?
Your soup sounds delicious – I love white beans, tomatoes and anything else – in soup or not!
Everyone—The Lady Speaks generously recommended this blog on hers. I’m returning the favor. Anyone who has a permanent quote on her home page is okay by me. Click through on her name above. Also, click through on her About page and read the second quote there. Excellent!
Katiez—I know, I know. It’s all about concentration. If it’s any consolation, most professional line cooks bear the scars of many such incidents.
This sounds like the cashmere hoodie of soups. Warm, soft, satisfying and comfortable. I love it. I’m so, so happy it’s soup weather again!
Ha! The “cashmere hoodie of soups”—great term, Ann. The perfect combo of luxe and comfortable utility. Yep, I’m glad soup season is upon us. Although summer’s about to let us know it’s not quite finished with us yet.
Sounds wonderful. I’m a huge fan of chard in soup. Love the color it adds and the way it makes the finished soup seem so rustic.
Terry, I just wanted to drop in and let you know you inspired me to cook up a pounda red beans this weekend (re previous post). Still enjoying them….thanks for the inspiration.
Your bean soup looks delicious. It reminds me of when my mom cooked navy beans with ham served over short grain rice with spinach (or sometimes greens) on the side. A Georgian would have a hunk of corn bread by that bowl!