Ingredients
10 - 14 oz.
Eckrich Skinless Smoked Sausage
10 - 14 oz.
1 - 1/2 Tbsp.
Oil
1 - 1/2 Tbsp.
1 whole
Medium onion, chopped
1 whole
3 whole
Medium carrots, chopped
3 whole
2
Medium stalk of celery, chopped
2
2 Tsp.
Minced garlic
2 Tsp.
1 Tsp.
Dried thyme
1 Tsp.
1/3 cup(s)
Flour
1/3 cup(s)
2 qt.
Vegetable broth
2 qt.
14 oz.
Can northern beans, undrained (14oz)
14 oz.
2 cup(s)
Chopped swiss chard, spinach or kale
2 cup(s)
1/3 cup(s)
Grated parmesan cheese
1/3 cup(s)
Directions
Slice the Eckrich Smoked Sausage into thin coins. Set aside.
In a 4 quart saucepan, heat oil over medium-high heat. Add onion, carrots, and celery; sauté 5 to 6 minutes or until tender, stirring frequently. Reduce heat to medium. Add sausage, garlic and thyme; continue cooking 3 to 4 minutes or until sausage is lightly browned. Add flour; heat and stir about 30 seconds.
Add broth, bring to a simmer, stirring occasionally.
Stir in beans and Swiss chard; cook 3 to 5 minutes or until thoroughly heated and chard/kale is tender. Serve with cheese.
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