Sausage, White Bean and Swiss Chard Soup

I took a pass on yesterday's blog. It was day 176 and I have more than enough recipes in to meet my challenge of 365 in 2014 (with no repeats!). Weird day with many things taking precedence over spending time in the kitchen.   I was back in the kitchen today after an afternoon in the garden.  I love summer.  I am big on meal planning.  I spend a good bit of time working my week's menu around my grocery store specials and coupons.  However I have an added element to the planning this time of year based on what is ready to pick in the garden.  Sometimes I do have to rework my plan if I didn't predict correctly on what needs harvested; however, I despise going to the store more than once a week and never, ever sway from my budget.

Today's Harvest!

I wasn't expecting the Swiss chard to be ready today.  I had a traditional pasta with red sauce planned.  It was easy to switch because this recipe calls for sausage and the original plan called for it as well.  At first I thought this Paula Deen recipe was more for fall.  Yet, once I taste it and understood that it highlighted the Swiss chard; I understood why it is perfect for this time of the year!  Healthy, light, vibrant and delicious, tonight's dish is a keeper.  A starred keeper! 

Sausage, White Bean and Swiss Chard Soup
printable recipe

1 lb. loose Italian sausage
1 c. chopped onion
2 garlic cloves, minced
6 c. chicken broth
1 large bunch of Swiss chard
1 can Northern beans, drained and rinsed
Salt and black pepper
Grated Parmesan

In a large dutch oven cook sausage, onions and garlic on high heat until the sausage is cooked and crumbled.  Drain if necessary.

Stir in broth and beans.  Bring to a boil.

Separate the leaves from the stems of the chard.  Discard the stems.  Chop the leaves into pieces.

Pile the Swiss chard into the hot broth.  Reduce the heat and simmer until the Swiss chard is tender (you still want the chard to be a vibrant green).

Serve immediately with a sprinkle of grated Parmesan.