30 oz .5 can cannellini beans drained and rinsed canned
14.5 oz canned tomatoes diced with juice canned
2 ribs celery chopped
1 pinch pepper red crushed
2 tablespoons parsley fresh chopped
2 cloves garlic minced
1 pound sausage italian cut into 1-inch slices
6 cups chicken broth low-sodium
2 tablespoons olive oil
1 large onion thinly sliced cut in half and
30 servings parmesan grated
30 servings salt and pepper
3 cups swiss chard chopped
Equipment
pot
Directions
Warm oil in a pot over medium heat and cook sausage until browned, about 10 minutes; transfer to a plate.
Add onion and celery to pot and saut until beginning to brown, 10 to 12 minutes.
Add garlic and red pepper; saut for 1 minute.
Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits from pot. Return sausage to pot; stir in tomatoes and beans. Bring back to a boil, reduce heat to low; simmer for 15 minutes.
Season soup with salt and pepper. Stir in chard; cook until wilted, about 1 minute. Stir in parsley and top with Parmesan, if desired.
