Sausage And Chard Soup

• 2 tablespoons olive oil
• 1 pound Italian sausage, cut into 1-inch slices
• 1 large onion, cut in half and thinly sliced
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• Pinch of crushed red pepper
• 6 cups low-sodium chicken broth
• 1 14.5-oz. can diced tomatoes with juice
• 2 15-oz. cans cannellini beans, drained and rinsed
• Salt and pepper
• 1 small bunch Swiss chard, stems removed, leaves chopped (about 3 cups)
• 2 tablespoons chopped fresh parsley
• Grated Parmesan, optional

1. 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 saute until beginning to brown, 10 to 12 minutes. Add garlic and red pepper; saute for 1 minute.
2. 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.
3. Season soup with salt and pepper. Stir in chard; cook until wilted, about 1 minute. Stir in parsley and top with Parmesan, if desired.
4. Make it ahead
5. Do not add chard or parsley. Let soup cool. Transfer to a freezer-safe container (leave 1/2-inch space at the top) and freeze.
6. Thaw in fridge overnight. Reheat over medium-low heat, stirring, for 35 minutes. Stir in chard and parsley; cook for 1 minute.

olive oil, italian sausage, onion, celery, garlic, red pepper, lowsodium, tomatoes, cannellini beans, salt, swiss chard, parsley, parmesan

Taken from www.myrecipes.com/recipe/sausage-chard-soup (may not work)