tuscan white bean, swiss chard & sausage soup

Sure, it’s summertime and although Britain can be boiling occasionally during these months, it can also be rainy and blah. This “blah” weather is the perfect type of weather for a warming soup.

This soup is my take on the classic Tuscan white bean soup with chard and (vegan) sausages. It is packed full with veggies and the canned butter beans (or cannellini beans) allow the soup to thicken up without any additional thickeners. Oh, and it comes together in 30 minutes!

tuscan white bean, swiss chard & sausage soup

A hearty, warming and easy Tuscan soup featuring creamy butter beans, rich chard and rosemary sausage.

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Prep Time 7 minutes mins

Cook Time 40 minutes mins

Total Time 47 minutes mins

Course Soup

Cuisine Italian

Servings 6 servings

Calories 227 kcal

Ingredients

 

MetricUS Customary (Imperial)

 

1x2x3x

• 1 bunch swiss or rainbow chard or kale de-stemmed and roughly chopped
• 30 ml olive oil
• 150 grams onion diced
• 40 grams celery diced
• 100 grams carrot diced
• 12 grams garlic minced
• 3 vegan rosemary and onion sausages I used Linda McCartney’s, defrosted
• 1 tsp dried thyme
• 1 bay leaf
• 650 grams canned butter beans drained
• 1 litre vegetable stock
• 20 grams nutritional yeast
• Salt and pepper to taste

Instructions

 

• Heat 15 ml of oil over medium heat in a large pot. Add in onions, celery, carrot, garlic, thyme, and bay leaf four to five to six minutes until onion is translucent and herbs become fragrant.
• Add the remaining 15 ml of oil and pour in the beans and break up the sausages with your hands and add to the pan and continue to simmer for another three or four minutes.
• Pour in vegetable stock and bring to a boil.
• Reduce heat and simmer for 30 minutes until slightly thickened. To help facilitate creaminess in the beans I use a potato masher to mash the beans throughout the thirty minutes.
• Stir in the swiss chard and nutritional yeast for two to three minutes until the greens have wilted.
• Season with salt and pepper and serve with vegan Parmesan and warm bread.
• Reduce heat to low and simmer for 30 minutes or until thickened, stirring occasionally. Stir in the Swiss
• chard and cook over low heat for 2-3 minutes or until the greens have wilted.

Nutrition

Calories: 227kcalCarbohydrates: 28gProtein: 13gFat: 8gSaturated Fat: 1gCholesterol: 2mgSodium: 599mgPotassium: 567mgFiber: 9gSugar: 2gVitamin A: 3304IUVitamin C: 8mgCalcium: 95mgIron: 3mg

Keyword butterbean, carrots, celery, swiss chard, vegan sausage

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