Smoked Turkey Sausage, Chard and Bean Soup

Servings:

6 to 8

Quantity

Ingredients

3 tablespoons

Extra virgin olive oil, divided

1 pound

Turkey Smoked Sausage (Kielbasa), diced

1 cup

Brown onion, small dice

1/2 cup

Celery, small dice

1/2 cup

Carrots, small dice

1 tablespoon

Garlic, minced

1 quart

Low sodium chicken broth

1, 14.28 oz. can

Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) in Puree

1, 14.28 oz. can

Carmelina Brands® Italian Cannellini Beans, rinsed and drained

1, 14.28 oz. can

Carmelina Brands® Italian Borlotti Beans, rinsed and drained

1, 14.28 oz. can

Carmelina Brands® Italian Red Kidney Beans, rinsed and drained

1 cup

Green chard, roughly chopped

1/2 tablespoon

Kosher salt

1/4 teaspoon

Black pepper

1/2 teaspoon

Chinese five spice blend

1 tablespoon

Italian parsley, chopped

1 cup

Shredded cheddar cheese

1 each

Avocado, cubed

In a large pot or Dutch oven, heat 1 1/2 tablespoon of oil over medium-high heat. Add the sausage and cook, stirring occasionally, until lightly brown and crisp; about 3 to 5 minutes. Transfer sausage to a plate with a slotted spoon and set aside
In the same pot, add the remaining oil over medium heat. Stir in onion, celery, and carrots, and sauté. Cook until the vegetables are softened, stirring occasionally; about 5 minutes. Add garlic and cook for another minute. Stir in chicken broth, Carmelina ‘e…San Marzano® Italian Cherry Tomatoes, Carmelina Brands® Italian Cannellini, Borlotti and Red Kidney Beans, smoked sausage, and green chard. Season the soup with salt, pepper, and five spice blend. Stir to combine. Bring soup to a boil, and then reduce to a simmer.
Cover and simmer over low heat for 20 minutes; stirring occasionally. Stir in parsley, and remove soup from heat.
To serve, ladle soup into individual bowls, and garnish with shredded cheddar cheese, and fresh avocado.

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.