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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
- 1 pound Dried great northern beans
- 2 tablespoons Kosher salt
- 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.
- 2 Onions, diced
- 4 Cloves garlic, minced
- 4 Stalk celery, chopped
- 2-3 Links hot Italian turkey sausage, casings removed
- 8-10 cups Chicken broth
- 1 28 oz can whole Italian plums tomatoes
- 1 Parmesan rind
- 1 Bay leaf
- 1 sprig Rosemary or thyme
- 1/2 teaspoon Red pepper flakes
- 5 or 6 Carrots, small dice
- 5 or 6 Baby potatoes, sliced
- 1 bunch Swiss chard, torn into two-inch pieces
- Grated parmesan
- 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.
- Serve with grate parmesan, if desired.