Sausage and white bean soup with Swiss chard & skillet croutons from Cooking in Real Life: Delicious and Doable Recipes for Every Day (page 62) by Lidey Heuck

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Notes about this recipe

  • jfleissn on January 18, 2026

    We used sweet instead of hot sausage, and escarole instead of chard. Still excellent! I think the heartier green would be a better way to go, though. Also did not add any extra salt— sausages add plenty. It’s a ton of sausage and you could definitely get away with less; more beans might also be nice.

  • anya_sf on February 03, 2025

    I just had half the sausage, but used pretty much the full quantity of other ingredients, and was happy with that ratio of meat. This made 2 hearty dinners + 1 lunch. It was delicious, but a tad salty; next time I'll start with half the salt and add more to taste.

  • estanzler on December 04, 2024

    This really exceeded expectations. I really enjoyed the flavor. I didn't want to open an bottle of white wine, so I threw some sherry vinegar and white wine vinegar in instead. I paired it with the Cara Cara salad on pg 57.

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