Saturday, August 13, 2011

White Bean and Swiss Chard Soup With Sausage or Pork Slices

Serve this soup with corn bread on the side.

1 (1.22-pound) package lean hot Italian turkey sausage, casings removed, OR, thick-slices of roast pork tenderloin
1 cup chopped onion
1 carrot, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups chopped Swiss chard, stems removed
2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
salt and freshly cracked black pepper

Preparing the soup:
In a large Dutch oven, cook the sausage, onions, carrots and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes.

Serves 10


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