Abundantly Autumn – Fall Flavors with Malibu Seaside Chef Gina Clarke
Sausage, White Bean and Swiss Chard Autumn Soup
Serves 8-10
INGREDIENTS
1 pound sweet raw Italian pork sausage
1 pound spicy raw Italian pork sausage
1 tablespoon olive oil
1 tablespoon unsalted butter
3 medium carrots, diced
1 medium brown onion, diced
1½ cups celery hearts, diced
Coarse salt and ground pepper
4 cloves garlic, minced]
1 bunch rainbow Swiss chard, rinsed and chopped
1 can white beans, drained
8 cups chicken stock (homemade or store bought)
PREPARATION
Step 1
In a large soup pot over medium to medium-high heat, sauté pork sausages in 1 tablespoon of olive oil until golden brown, breaking up and rendering fat out. Transfer sausage to a bowl and return pan to stovetop. Over medium heat, add butter, diced carrot, onion, celery, 1 teaspoon of salt and 1 teaspoon of pepper. Sauté until soft, then add garlic and chopped chard. Add browned pork sausage and can of drained beans, stirring gently to combine.
Add chicken stock and bring pot to a boil. Simmer for 20 minutes. Let soup sit for at least 30 minutes before serving, garnishing with thyme leaves from earlier recipe. As always, soup is better the next day so it’s a great recipe to make ahead of time, too.
Follow Gina on Instagram @malibuseasidechef
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