This soup is perfect for a cold, snowy day like today! Savory and tasty, this soup is truly comfort food at its best!
Sausage and White Bean Soup
2 Tbsp olive oil
1-1/2 lb bulk Italian Sausage (or links removed from their casings)
1 large onion, diced
3 cloves garlic, minced
1/2 tsp fennel seed
2 carrots, diced
3 stalks celery, diced
10 c. low sodium chicken broth
1 bunch swiss chard, deveined and chopped coarsely
2 – 15 oz. cans Great Northern beans or other white beans, rinsed
1/4 c. fresh parsley, chopped
Salt & Pepper to taste
In a dutch oven, add 2 Tbsp olive oil and cook sausage, fennel seed, onion and garlic on medium high heat until meat is slightly browned. Add carrot and celery. Add white beans, chicken broth, swiss chard and fresh parsley. Bring to a boil and simmer until swiss chard is cooked and veggies are tender; about 20 minutes.
Wait until the end to season with salt & pepper. Sausage may be salty and you may not need to add salt.
Adapted from Paula Deen.