One of the vegetables being featured at my CSA this week is swiss chard. I’ve never cooked with it before. Since I’m responsible for recipes/photos for the weekly newsletter, I pored over swiss chard recipes and decided to try this one. I’m so glad I did because this is now one of my top 5 favorite soups. I’ll definitely make this over and over.
The spicy turkey sausage, gives the soup a nice little kick and it also gives the broth a lot of flavor. I love the fact that there’s a high ratio of stuff to broth in the soup, which makes it really hearty and filling. We ate this with a crusty loaf of bread and it was incredible.
Print This Recipe
Sausage, White Bean, and Swiss Chard Soup
Recipe from Paula Deen
1 (1.22-pound) package lean hot Italian turkey sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups chopped Swiss chard, stems removed
2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
Salt and freshly cracked black pepper
In a large Dutch oven, cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes. Serve immediately.
Yield: 8 servings