Sausage, Swiss Chard And Bean Soup

• 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

1. Place beans in large stock pot and cover with a couple inches of salted water.
2. Bring to a boil and remove from heat. Let stand for an hour.
3. Rinse and drain.
4. Saute onions, garlic, celery and sausage over medium heat until onions are soft and sausage is no longer pink, about five to seven minutes.
5. Add beans, broth, tomatoes (breaking up with fingers), rosemary, red pepper flakes, parmesan rind and salt and pepper.
6. Simmer 40 minutes, or until beans begin to soften.
7. Add carrots and potatoes, simmer until both are just done, but still firm, and beans are cooked through, about 20 minutes,
8. 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.
9. Serve with grate parmesan, if desired.

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Taken from food52.com/recipes/74832-sausage-swiss-chard-and-bean-soup (may not work)