Sausage, White Bean, and Swiss Chard Soup (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 33 Minutes |
Ready In: 48 Minutes Servings: 10 |
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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, drained and rinsed |
salt and freshly cracked black pepper |
mini cornbread muffins, optional |
Directions:
1. 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 with mini cornbread muffins, if desired.
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