Sausage, White Bean, and Swiss Chard Soup


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.

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

Two years ago: Tuscan White Bean and Garlic Soup
Three years ago: Sugar Donut Muffins

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