I can only eat so much kale. Yes, I know it's good for you for all kinds of reasons, but sometimes it just feels like tedious work. The next time you’re eyeing leafy greens at the farmers market or grocery store, grab a bunch of chard and give this hearty soup a try.
Sausage, Bean and Chard Soup
1 tablespoon olive oil
2 tablespoons minced garlic
1 medium yellow onion, diced
12 ounces smoked chicken sausage, sliced
2 cans Great Northern beans (or white beans of your preference)
3 cups chicken broth
1 bay leaf
1 bunch green chard, ribs removed, sliced into thin ribbons
Salt and pepper, to taste
Warm olive oil over medium heat in Dutch oven or other large pot. Add garlic and onion and cook for a minute or two, stirring occasionally. Add sausage to the pot and continue cooking for a couple more minutes. Increase heat and add broth, beans and bay leaf to pot. Bring contents to a boil, reduce heat, cover and simmer for 25 minutes. Remove bay leaf, stir in chard, cover and simmer until chard is soft, about five minutes. Season with salt and pepper and serve.
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