Sausage, White Bean, and Swiss Chard Soup

By exdircomp

Ingredients

• 1 (1.22-pound) package sausage
• 1 cup chopped onion
• 2 cloves garlic, minced
• 10 - 12 cups low-sodium chicken broth
• 4 cups chopped Swiss chard, stems removed
• 1 cup carrots
• 1 pound dried great Northern beans soaked overnight
• Salt and freshly cracked black pepper
• grated Parmesan
• Mini cornbread muffins, optional

Preparation

Step 1

In a large Dutch oven, place 4 cups broth and enough water to cover the beans. Cook until soft. In saute pan cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Add to beans . Stir in the additional broth to your personal preference, Swiss chard, and carrots. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard and carrots is tender, about 20 minutes. You may add grated parmesan prior to serving. Serve immediately with mini cornbread muffins, if desired