Author Notes
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
Ingredients
- Prepare Beans
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1 pound
Dried great northern beans
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2 tablespoons
Kosher salt
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Water
- Assemble Soup
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2
Onions, diced
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4
Cloves garlic, minced
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4
Stalk celery, chopped
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2-3
Links hot Italian turkey sausage, casings removed
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8-10 cups
Chicken broth
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1
28 oz can whole Italian plums tomatoes
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1
Parmesan rind
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1
Bay leaf
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1 sprig
Rosemary or thyme
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1/2 teaspoon
Red pepper flakes
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5 or 6
Carrots, small dice
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5 or 6
Baby potatoes, sliced
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1 bunch
Swiss chard, torn into two-inch pieces
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Grated parmesan
Directions
- Prepare Beans
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Place beans in large stock pot and cover with a couple inches of salted water.
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Bring to a boil and remove from heat. Let stand for an hour.
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Rinse and drain.
- Assemble Soup
-
Saute onions, garlic, celery and sausage over medium heat until onions are soft and sausage is no longer pink, about five to seven minutes.
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Add beans, broth, tomatoes (breaking up with fingers), rosemary, red pepper flakes, parmesan rind and salt and pepper.
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Simmer 40 minutes, or until beans begin to soften.
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Add carrots and potatoes, simmer until both are just done, but still firm, and beans are cooked through, about 20 minutes,
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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.
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Serve with grate parmesan, if desired.
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