Ingredients
Scale
2 tablespoons extra virgin olive oil, plus more for serving
2 medium carrots, finely diced (about 1 cup)
2 ribs celery, finely diced (about 1 cup)
4 cloves garlic, minced
1/2 teaspoon dried Calabrian chili pepper
4 Italian sausages, ½ inch dice
1 quart chicken broth
1 pint of Marinara Sauce
2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
4 cups roughly chopped swiss chard leaves
Kosher salt and freshly ground black pepper
½ cup grated pecorino Romano, plus more more serving
Instructions
- In a heavy bottomed dutch oven or pot, heat olive oil on medium high heat
- Add carrots, celery and garlic to the pan with salt, pepper and dried Calabrian chili flakes. Saute until softened (about 30 minutes)
- Add diced sausages to the pan and cook with vegetables for another 5 minutes.
- Add chicken broth and marinara sauce.
- Turn up the heat to high and bring to a boil.
- Add beans, Swiss chard and grated cheese and turn heat down to low.
- Allow soup to simmer for 35-45 minutes.
- Serve with extra grated Romano cheese, mozzarella cheese, olive oil and some good bread.
- Enjoy!
- Prep Time: 30
- Cook Time: 60
- Category: Soup
- Cuisine: Italian