navigator9
Well-Known Member
It's gray and cold today, with a layer of snow on the ground. Just the kind of weather for a steaming hot bowl of homemade soup! I have some simmering on the stove already, and I thought I'd share this recipe with you. This is a thick, hearty soup that will warm you up from the inside out. It's one of my favorites, and it's very flexible, depending on what you have around. Like most of my soup recipes, it's pretty loose, as far as measurements go.
Canellini Bean/Chard Soup
1 onion
garlic ( a little or a lot, depending on your taste)
1pkg. hot turkey Italian sausage, removed from casing (I like the hot one!)
7 cups stock, or water and bouillon cubes
1 bunch Swiss chard
2 russet potatoes
2 cans canellini beans
1 lg. can diced tomatoes
Dice onion and garlic and saute in a bit of olive oil, in a large soup pot. Remove sausage from its casing, and add to the pan. Cook until it's not pink any more, breaking it up with a wooden spoon. Add about seven cups of stock, or water and some bouillon cubes. Add the can of diced tomatoes. Bring to a simmer. Dice potatoes, (I leave the skin on) and add to the pot. While potatoes are getting tender, wash and chop the chard. ( I like to use rainbow chard, and I add the stems too, but you can use any kind you like. Actually this time around, the store was out of chard, so I used baby spinach.) Add chard to the pot, and cook until potatoes and chard are tender. This doesn't take long. When they are done, rinse the canellini beans, and add to the pot. If you like thicker soup, cook another potato in the microwave, and when done, scoop it out of it's shell, mash, and add to the soup. Because I like everything hot, I add some crushed red pepper, but that's optional. I even added a spoonful of hot curry paste to a bowl the last time I made it, and that was yummy, too!
Canellini Bean/Chard Soup
1 onion
garlic ( a little or a lot, depending on your taste)
1pkg. hot turkey Italian sausage, removed from casing (I like the hot one!)
7 cups stock, or water and bouillon cubes
1 bunch Swiss chard
2 russet potatoes
2 cans canellini beans
1 lg. can diced tomatoes
Dice onion and garlic and saute in a bit of olive oil, in a large soup pot. Remove sausage from its casing, and add to the pan. Cook until it's not pink any more, breaking it up with a wooden spoon. Add about seven cups of stock, or water and some bouillon cubes. Add the can of diced tomatoes. Bring to a simmer. Dice potatoes, (I leave the skin on) and add to the pot. While potatoes are getting tender, wash and chop the chard. ( I like to use rainbow chard, and I add the stems too, but you can use any kind you like. Actually this time around, the store was out of chard, so I used baby spinach.) Add chard to the pot, and cook until potatoes and chard are tender. This doesn't take long. When they are done, rinse the canellini beans, and add to the pot. If you like thicker soup, cook another potato in the microwave, and when done, scoop it out of it's shell, mash, and add to the soup. Because I like everything hot, I add some crushed red pepper, but that's optional. I even added a spoonful of hot curry paste to a bowl the last time I made it, and that was yummy, too!
