Sunday, January 12, 2014

Sausage and Swiss Chard Soup

Another recipe the Seamaster really flips for!

2 Tbsp. olive oil
1 lb. mild Italian sausage, cut into 1" slices
1 large onion, chopped
2 ribs celery, chopped
3 cloves garlic, minced
Pinch of crushed red pepper
6 cups low-sodium chicken broth
1 14.5 oz. can diced tomatoes
2 15 oz. cans cannellini beans, drained and rinsed
Sea salt and pepper
1 small bunch Swiss chard, stems removed and chopped
2 Tbsp. fresh parsley

Warm oil in large pot over medium heat.
Saute sausage until browned and transfer to plate.
Add onion and celery, sauté until slightly browned.
Add garlic and red pepper. Saute 1 minute.
Pour in broth and raise heat to high.
Bring to a boil.
Return sausage to pot and stir in tomatoes and beans.
Bring to a boil.
Reduce heat to low and simmer 15 minutes.
Season with sea salt and pepper.
Stir in Swiss chard and cook until wilted.
Stir in parsley.
Makes approximately 4 servings.

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