Vegan Sausage and White Bean Soup with Swiss Chard | PC.ca

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NewVegan Sausage and White Bean Soup with Swiss Chard

A bowl of Tuscan Soup with Plant-Based Italian Sausages and Plant-Based Beef-less Broth with Swiss chard, kidney beans and vegetables

PC Plant Based Beefless Broth

New

Vegan Sausage and White Bean Soup with Swiss Chard

Vegan-izing this classic Tuscan soup is surprisingly easy (and tasty) thanks to PC Plant-Based Sweet...

Vegan-izing this classic Tuscan soup is surprisingly easy (and tasty) thanks to PC Plant-Based Sweet Italian Sausages and PC Plant-Based Beefless Broth. When trimming Swiss chard, you want to remove the thick, tough stems (slice up the thinner stems along with the leaves). Toss the thick stems in the freezer for the next time you make stock, or add them to hot vinegar and sugar for quick pickles.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 45 mins
  • Serves: 6
  • Dish Type: Canadian, American, Italian, Vegan
  • Season: Fall, Winter, Spring, Summer
  • Course: Dinner, Lunch
  • Main Ingredient: Plant-Based Sausages
  • Serving Size

    1-1/3 cups/333 mL

  • Calories

    220

  • Total Carbohydrate

    21 g

  • Total Fat

    11 g

  • Saturated Fat

    3 g

  • Dietary Fibre

    1 g

  • Protein

    11 g

  • Sodium

    940 mg

  • Sugars

    4 g

NewVegan Sausage and White Bean Soup with Swiss Chard

A bowl of Tuscan Soup with Plant-Based Italian Sausages and Plant-Based Beef-less Broth with Swiss chard, kidney beans and vegetables

PC Plant Based Beefless Broth

  • Serving Size

    1-1/3 cups/333 mL

  • Calories

    220

  • Total Carbohydrate

    21 g

  • Total Fat

    11 g

  • Saturated Fat

    3 g

  • Dietary Fibre

    1 g

  • Protein

    11 g

  • Sodium

    940 mg

  • Sugars

    4 g

How to make

Ingredients

  • 2 tbsp (30 mL)

    olive oil, divided
  • 1 pkg (400 g)

    PC® Plant-Based Sweet Italian Sausages (4 sausages)
  • 1

    small onion, finely chopped
  • 1

    carrot, thinly sliced
  • 1

    stalk celery, thinly sliced
  • 2

    cloves garlic, minced
  • 1

    small bunch Swiss chard, thick stems removed and leaves thinly sliced (about 8 cups/2 L)
  • 1 pkg (1 L)

    PC® Plant-Based Beefless Broth
  • 1 can (540 mL)

    white kidney beans, drained and rinsed
  • 1/4 tsp (1 mL)

    black pepper
  • 2 tbsp (30 mL)

    fresh parsley, finely chopped

How to make

  • Step 1

    Heat 1 tbsp (15 mL) oil in large saucepan over medium-low heat. Cook sausages, turning frequently, until browned and cooked through, 12 to 14 minutes. Transfer to cutting board. Let cool slightly. Cut into ½-inch (1 cm) thick rounds. Set aside.

  • Step 2

    While sausages are cooling, heat remaining 1 tbsp (15 mL) oil in same saucepan over medium-high heat. Cook onion, carrot, and celery, stirring occasionally, until softened, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, 30 seconds to 1 minute.

  • Step 3

    Add Swiss chard; cook, stirring occasionally, just until wilted, 2 to 3 minutes. Add broth; bring to a boil. Reduce heat to a simmer. Stir in beans, pepper, and sausages. Cook 5 minutes. Remove from heat. Stir in parsley.

  • Try this:

    Serving a smaller bunch? Freeze leftovers in convenient single-serving portions in resealable freezer bags or airtight containers for up to 1 month.

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