Sausage, White Bean, and Swiss Chard Soup

• 1 (1.22-pound) package lean hot Italian turkey sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 4 cups chopped Swiss chard, stems removed
• 2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
• Salt and freshly cracked black pepper
• Mini cornbread muffins, optional

1. In a large Dutch oven, cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes.
2. Drain, if necessary.
3. Stir in the broth, Swiss chard, and beans.
4. Add salt and pepper, to taste.
5. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes.
6. Serve immediately with mini cornbread muffins, if desired.

lean hot italian turkey sausage, onion, garlic, lowsodium, swiss chard, great northern beans, salt, muffins

Taken from www.foodnetwork.com/recipes/paula-deen/sausage-white-bean-and-swiss-chard-soup-recipe.html (may not work)