Swiss Chard, White Bean & Sausage Soup

By tulawdog

Ingredients

• 2 tablespoons olive oil
• 2 ounces pancetta or prosciutto cut into 1/4-inch cubes
• 1/2 cup diced onion
• 4 cloves garlic, minced
• 3 – 4 fresh thyme sprigs, whole
• 1/4 teaspoon red pepper flakes
• 1 head Swiss chard, (about 1 pound) trimmed, washed, and coarsely chopped
• Two 15 ounce cans cannellini beans, rinsed and drained
• 1 14.5 ounce can diced tomatoes w/basil, garlic and oregano (with juice, preferably no salt added)
• 5 cups chicken broth, preferably low-sodium and MSG-free
• 5 Italian sausages, pan-cooked or grilled and chopped (we use Johnsonville brand)
• 1 teaspoon kosher salt, or to taste
• Fresh ground pepper, to taste

Preparation

Step 1

In a large soup pot or dutch oven, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. When the meat is browned and crisp, remove with a slotted spoon and set aside, leaving the fat in the pot. Add the onion and saute until golden, about 10 minutes. Add the garlic, fresh herbs, and pepper flakes; saute for 2 – 3 minutes more. Add the Swiss chard, stirring for 2 minutes more until wilted. Add the beans, tomato, broth, cooked sausage and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 30 minutes. Stir in the reserved pancetta and season with salt and pepper to taste. Serve with your favorite bread.