An easy and delicious soup filled with nourishing vegetables, hearty white beans and browned Italian sausage. Perfect for a cozy winter’s supper!
1 tablespoon extra virgin olive oil
2-3 carrots, finely diced
2 ribs of celery, finely diced
1 onion, finely diced
3 cloves of garlic, minced
¾ pound fresh Italian sausage, casings removed (spicy or sweet is fine)
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 cans Great Northern Beans, rinsed and drained
4 cups low sodium chicken broth
1 bay leaf
1 bunch swiss chard, stems removed and cut into ribbons (kale or spinach will also work)
Coarse salt and freshly ground pepper
Add sausage and cook until browned and cooked through, about 7 minutes.
Add tomato paste, thyme and rosemary. Cook for 1 minute.
Add beans, broth, and bay leaf. Bring to a boil and reduce to a simmer. Continue to simmer for 20 minutes. Add chard and simmer until chard is tender, about 5 minutes. Season to taste with salt and pepper. Serve.
Adapted from The Soup and Bread Cookbook by Beatrice Ojakangas