White Bean Soup with Sausage & Chard

This soup is just what we need when the weather starts getting cooler. It’s very simple to put together to have so much flavor. Served in a large soup mug with a handle, and it’s just what’s needed to warm everyone up around the fire pit.

• 2 Tsp. olive oil
• 1 sweet onion, chopped
• 1 (13 oz.) package smoked kielbasa sausage, cut into half moons
• 2 tsp. finely chopped fresh rosemary
• ¾ tsp. kosher salt
• ½ tsp. black pepper
• 2 garlic cloves, finely chopped
• 3 (15 oz.) cans cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 dried bay leaf
• 1 bunch roughly chopped Swiss chard (stems and ribs removed)
• Grated Parmesan cheese for garnish

Heat oil in a Dutch oven over medium high. Add onion and sausage. Cook stirring occasionally, until onions are softened and translucent and sausage is cooked through, 5 – 7 minutes. Add garlic, rosemary, salt, and pepper. Cook, stirring constantly for 1 minute. Add beans, broth and bay leaf.

Bring soup to a boil over high. Reduce heat to low, simmer, stirring occasionally, 15 minutes. Remove and discard bay leaf.

Stir in chard. Cook, stirring often, until chard is wilted, 2 – 3 minutes. Garnish with Parmesan.