Sausage & Greens Soup

• 1 tablespoon olive oil
• 2 Italian turkey sausage links (4 ounces each), casings removed
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 medium carrot, chopped
• 1 garlic clove, minced
• 6 ounces Swiss chard, stems removed, chopped (about 4 cups)
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 1 bay leaf
• 1 teaspoon rubbed sage
• 1 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
• 1 tablespoon lemon juice

1. In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, onion, celery and carrot; cook 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer.
2. Stir in Swiss chard, tomatoes, bay leaf and seasonings. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until Swiss chard is tender. Stir in beans and lemon juice; heat through. Remove bay leaf.

olive oil, italian turkey sausage, onion, celery, carrot, garlic, swiss chard, salt, bay leaf, sage, italian seasoning, pepper, chicken broth, salt, lemon juice

Taken from www.tasteofhome.com/recipes/sausage-greens-soup/ (may not work)