Feed Me: Spring Soup

Since the weather has been rainy and chilly here in NYC I have found myself reverting back to my fall food cravings of soup, and something green. So I decided to make this sausage, white bean and Swiss chard soup. And I must say it really hit the spot.

Ingredients:

  • 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 (navy beans), drained and rinsed
  • Salt and freshly cracked black pepper- I opted to also add red pepper flakes
To removed the stems from the Swiss chard simply fold one leaf in half.
With a knife cut down slice the stem from the leaf leaving.

Directions:

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, pepper and red pepper flakes, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes.

It is a crowd pleaser fo sho!

Jessica

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