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Categories:
beans beans kosher salt water Assemble Soup onions garlic stalk celery sausage chicken broth Italian plums tomatoes parmesan rind bay leaf rosemary red pepper carrots potatoes Swiss chard Parmesan
Viewed: 23 - Published at: 3 years agoIngredients
- Prepare Beans
- 1 pound Dried great northern beans
- 2 tablespoons Kosher salt
- Water
- Assemble Soup
- 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
Method
- 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.
- 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.
