Preheat oven to 375F.
Cut the bread into 1 to 1 1/2-inch cubes. Place on a medium baking sheet and liberally drizzle with EVOO. Sprinkle with salt and pepper then toss to coat. Bake for 20 minutes, tossing halfway through, until golden brown and crunchy. Should make about 4 cups.
Meanwhile, bring a 12-inch dutch oven braiser or a high sided skillet up to heat over medium. Drizzle in a few tbsp. of EVOO and add in the sausage, breaking it up with a wooden spoon into small pieces. Cook for 8-10 minutes or until golden brown and cooked through.
Turn the heat down to medium low and deglaze the pan with the water/stock, scraping up any browned bits from the bottom. Working in batches if needed, add in the chopped chard leaves and stems. Simmer for 5 minutes or until wilted, stirring often.
Next add in the beans, chili flakes and a large pinch of salt and pepper. Stir to combine and simmer until almost all of the liquid has absorbed and the chard is tender, about 5 minutes.
To serve scoop some into a shallow bowl and top with a grating of parmesan, a handful of croutons and lastly a drizzle of EVOO. Serve immediately.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell