Oh man, I just love it when my friend Carol contributes recipes to the blog!
She always has the most delicious recipes and photos, and she’s such a great cook! Not to mention that she has a knack for picking recipes that I’m always in the mood for.
I know you’ll love this Hearty Italian Soup Recipe — and there’s just enough cold weather leftover in parts of the US that you can still enjoy it!
So hearty and filling — and you don’t have to feel guilty either – you’ll get your greens in with this one!
Hearty Italian Soup Recipe
2 tablespoons extra virgin olive oil
1 pound Italian sausage (any spice level you prefer), casings removed
1 medium white onion, chopped
1 large carrot, peeled, quartered lenghtwise, chop into ¼ in. pieces
1 large celery stalk, sliced ¼ in. pieces
1 medium starchy potato (ie/ Idaho), peeled, chopped into ¼ in. pieces
2 cloves garlic, minced
1 bay leaf
1 bunch of swiss chard, stems removed, rough chop into ribbons
1-15 oz. can white beans (i.e.: Cannellini, Great Northern or Navy), rinsed and drained
6 cups chicken stock
salt and pepper to taste (be sure to taste first before adding any extra)
Parmigiano Reggiano cheese, shredded (optional)
In a heavy cast-iron dutch oven or large soup pot over medium heat, break up and brown the sausage. Remove from pot and set aside. Using the remaining oil in the pot, add onion, carrot, celery and potato for about 10 minutes to soften vegetables until the onion is translucent. Season with salt and pepper as you cook them down. Add minced garlic, stir for 1 minute. Add the swiss chard to wilt, about 5 minutes. Add the sausage, bay leaf, beans and chicken stock. Bring to a boil, scraping up all the brown bits from the bottom of the pot, reduce heat to low and simmer for 15 minutes or until the potato is cooked through. Add salt and pepper to taste. Serve with shredded cheese, if desired.