Molly Yeh’s Sausage and Bean Soup Makes for an Easy One-Pot Meal

Prep Time
1h 5 min
Cook Time
30 min
10 servings

When life gets hectic, having a few quick and tasty recipes can save the day, especially if they’re easy to clean up (who doesn’t love a simple, one-pot meal?). With a blend of hearty sausage, sweet squash, and earthy Swiss chard greens, this soup can be made any time of the year.

Molly turns to this family-favourite soup recipe when Nick is in full-time harvest mode at the farm. The best part of this soup is that it gets even tastier over time, making it a great dish to add to your weekly meal prep. Just serve with toasted crusty sourdough bread, and you’ll have dinner on the table in a flash.

And for an easy, sweet treat to end your day, treat yourself to a batch of Molly’s famous mochi cookies.

Watch Girl Meets Farm, Sundays at 10:30 AM ET/PT as part of the In The Kitchen combo on Food Network Canada. Stream Live or On-Demand with STACKTV. Try it free today!



Neutral oil, for drizzling
links hot Italian sausage, removed from casings
1 ½
pounds butternut squash (about ½ medium squash), peeled and cut into ½-inch chunks
stalks celery, finely chopped
large yellow onion, finely chopped
Kosher salt
tsp chopped fresh rosemary
garlic cloves, finely chopped
fresh bay leaves
can whole San Marzano tomatoes
cups water
cups low-sodium chicken broth
can cannellini beans, drained and rinsed
can chickpeas, drained and rinsed
Swiss chard, leaves coarsely shredded, tender stems sliced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Toasted, crusty sourdough bread, for serving


Step 1

Heat a drizzle of neutral oil in a large Dutch oven over medium-high heat. When the oil is hot, add the sausage. Using a wooden spoon, break up the sausage into small pieces and cook until the meat is no longer pink, 3 to 5 minutes. Reduce the heat to medium. Add the butternut squash, celery and onion. Season with a couple good pinches of salt and cook until just softened, 5 to 8 minutes. Add the rosemary, garlic and bay leaves. Stir and sauté until fragrant, 1 to 2 minutes. Add the tomatoes, breaking them up with your spoon, then add the water, chicken broth, cannellini beans and garbanzo beans. Bring to a boil, then reduce to a simmer. Simmer until slightly reduced and fragrant and the flavors have nicely developed, 25 to 30 minutes.

Step 2

Stir in the chard leaves and stems and allow to cook until wilted, 3 to 5 minutes. Taste and season with salt and freshly ground black pepper as needed.

Step 3

Ladle the soup into bowls. Drizzle with olive oil and finish with a couple grinds of black pepper. Serve with sourdough bread for dunking. The soup will keep in a covered container in the fridge for 3 to 4 days or can be frozen for up to 2 months.

Rate Recipe

My rating for Molly Yeh’s Sausage and Bean Soup Makes for an Easy One-Pot Meal