Molly's hearty Sausage, Squash, Bean and Chard Soup is quick and easy but packed with the comfiest flavors all in one bowl!#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Squash #Bean #Chard #SoupSubscribe to Max to stream more #GirlMeetsFarm! #StreamOnMaxGet the recipe https://foodtv.com/3KLuvHlSubscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Sausage, Squash, Bean and Chard SoupRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 1 hr 5 minActive: 30 minYield: 8 to 10 servings (about 2 1/2 quarts)IngredientsNeutral oil, for drizzling5 links (16 ounces/425 grams) hot Italian sausage, removed from casings1 1/2 pounds (680 grams) butternut squash (about 1/2 medium squash), peeled and cut into 1/2-inch chunks2 stalks celery, finely chopped1 large yellow onion, finely choppedKosher salt2 teaspoons chopped fresh rosemary3 garlic cloves, finely chopped2 fresh bay leavesOne 28-ounce can whole San Marzano tomatoes6 cups (1.4 kilograms) water1 quart (960 grams) low-sodium chicken brothOne 15.5-ounce (439-gram) can cannellini beans, drained and rinsedOne 15.5-ounce (439-gram) can garbanzo beans, drained and rinsed1 pound (454 grams) Swiss chard, leaves coarsely shredded, tender stems slicedFreshly ground black pepperExtra-virgin olive oil, for drizzlingToasted, crusty sourdough bread, for servingDirectionsHeat 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 saut 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.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.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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Sausage, Squash, Bean and Chard Soup | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=fad0xZD_5J8