When I was craving the perfect winter soup, I searched and searched online for the combination of flavors and textures I was looking for. I ended up taking an idea from this recipe, an ingredient from that recipe and then added a few of my own. So many possibilities for adaption here: kale instead of Swiss Chard, pork sausage instead of turkey sausage, canned beans instead of dried...you get the idea. There are a lot of great recipes for sausage and bean soup out there. I hope you enjoy mine. —Maddiescook
Dried great northern beans
Cloves garlic, minced
Stalk celery, chopped
Links hot Italian turkey sausage, casings removed
28 oz can whole Italian plums tomatoes
Rosemary or thyme
Red pepper flakes
5 or 6
Carrots, small dice
5 or 6
Baby potatoes, sliced
Swiss chard, torn into two-inch pieces
In This Recipe
Place beans in large stock pot and cover with a couple inches of salted water.
Bring to a boil and remove from heat. Let stand for an hour.
Rinse and drain.
Saute onions, garlic, celery and sausage over medium heat until onions are soft and sausage is no longer pink, about five to seven minutes.
Add beans, broth, tomatoes (breaking up with fingers), rosemary, red pepper flakes, parmesan rind and salt and pepper.
Simmer 40 minutes, or until beans begin to soften.
Add carrots and potatoes, simmer until both are just done, but still firm, and beans are cooked through, about 20 minutes,
Stir in chard and remove from heat. Let sit for 10 minutes, or until chard is cooked through, but still has a bit of crunch.