This soup is so hearty and warming on these brisk fall days.  We are getting down to the last of the fall harvest vegetables, the roadside farm markets are closing soon and the CSA is finished.  I have some kale and swiss chard still in the garden, but that’s it.  I dried some herbs and hoping some others will withstand the colder temps for a while longer.  I morn a little each time the window for the fresh, local produce closes.  But now is the season for slow cooked, warm and nourishing dishes.  This is a great basic soup to switch up the ingredients for what you have on hand.  Use kidney beans and spinach or add veggies like peas or broccoli or omit the sausage and make a meatless soup. You can also eat this over a bed of whole wheat noodles or pasta. If you don’t have the fresh herbs, just use more dried.  It’s a small batch, so feel free to increase the amounts to have leftovers or some to freeze.

Ingredients:

1/2 lb Italian turkey sausage, loose sausage or remove from casings

olive oil for browning

2 cloves or garlic, minced

1 medium onion, diced

2-3 carrots, diced

3 celery stalks, diced

1 can of white beans, rinsed and drained

1 28 oz. can of diced tomatoes

4 cups of swiss chard, roughly chopped

4 cups of chicken stock

1/4 c fresh basil

2 tbsp fresh parsley

Parmesan cheese rind (optional)

1 tsp dried Italian seasoning

1/4 tsp red pepper flakes

salt and pepper

Brown the sausage in olive oil in a dutch oven or soup pot.  Set the browned sausage aside. Leaving the browned bits and fat in the bottom of the pan, saute the onion a few minutes then add the garlic and then add the carrots and celery. Add salt while sauteing and cook until tender.  Add the canned tomatoes with juice, beans (drained), chicken stock, sausage, swiss chard and herbs, red pepper flakes, Parmesan cheese rind salt and pepper and simmer for 20-30 min.  Take out the Parmesan cheese rind and serve with some fresh grated Parmesan cheese.  If you don’t have a Parmesan cheese rind, just add a 1-2 tablespoons of grated Parmesan cheese to the simmer or omit.  This soup is great as leftovers too!