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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