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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) olive oil |
1/2 cup(s) chopped celery |
1/2 cup(s) chopped carrot |
1/2 cup(s) chopped onion |
2 clove(s) garlic cloves (large), finely chopped |
1/8 teaspoon(s) hot pepper flakes |
1/2 pound(s) red potato, unpeeled, 1/2 diced cubes |
3 - 4 cup(s) chicken stock |
3 can(s) (15 oz) cannellini or other small white beans |
2-3 flavored turkey sausage links (aidells pesto or sun dried tomato) sliced into 1/4-inch discs |
1/2 bunch(es) swiss chard, stocks removed, cut into ribbons |
1 sprig(s) fresh herbs (rosemary and/or thyme) |
fresh ground salt & pepper |
Directions:
1. Heat the oil in a large saucepan over medium heat. Add the celery, carrot and onion and cook, stirring, for 5-6 minutes until the vegetables are tender and begin to brown. Add the garlic and hot pepper flakes and cook 1 minute longer. Add the potato and 1 cup of stock. Bring to a boil, turn down to a simmer, cover and cook about 10 minutes.
2. Drain and rinse the beans. Place half of the beans in a food processor with 1 cup of stock and purée. Stir into the saucepan. Add the remaining can of beans, stock, and sausage to the soup. Bring back to a boil, turn down to a simmer and add the chard and fresh herbs. Cook until the chard is wilted, about 1-2 minutes. Season to taste with salt and pepper.
3. Top with fresh grated Parmesan cheese, if desired (optional).
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