I haven’t been cooking much lately, it’s been a whirl wind couple of weeks here as I lost a much loved cousin of mine to cancer, but recently I had to pull together a quick lunch for visiting family, fortunately I had all the ingredients to make this Sausage and Chard Soup. A big pot of comforting soup simmering on the stove always hits the spot.
Brown 1/2 lb. of crumbled Italian sausage, ( I used spicy)** Toss in 2 chopped carrots, 1 chopped onion and 1 large minced garlic clove** Add 1 1/2 cans of drained cannelini beans ( reserve half can) and a few cups of chopped swiss chard or kale** Pour in 1 1/2 boxes of chicken stock ( reserve the other half box)** If you have a cheese rind or two, put that in** Season with salt, pepper and a sprig of rosemary** Take the remaining 1/2 can of beans and the rest of the broth and place both in a bowl and if you have an immersion blender or just a regular blender give it a whirl and pour into the pot, this will act like a thickening agent. Cook until veggies are tender, it doesn’t take long.