Cheesy Panade with Swiss Chard, Beans & Sausage

thekitchn.com

alk8989

1 (1-pound) loaf day-old crusty country bread, cut into 1-inch cubes

1 tablespoon olive oil

8 ounces uncooked pork sausage, casings removed

1 medium yellow onion, diced

1 medium bunch Swiss chard (about 12 ounces)

2 cloves garlic, minced

1 teaspoon dried thyme, or 1 ½ teaspoons fresh thyme leaves

2 (15-ounce) cans cannellini beans (3 cups beans), drained and rinsed

2 cups shredded mozzarella cheese (8 ounces), divided

4 cups (32 ounces) low-sodium chicken broth

Coarsely chopped fresh parsley leaves (optional)

Directions at thekitchn.com

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