Ingredients
1 tablespoon olive oil2 Italian turkey sausage links (4 ounces each), casings removed1 medium onion, chopped1 celery rib, chopped1 medium carrot, chopped1 garlic clove, minced6 ounces Swiss chard, stems removed, chopped (about 4 cups)1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1 bay leaf1 teaspoon rubbed sage1 teaspoon Italian seasoning1/2 teaspoon pepper1 carton (32 ounces) reduced-sodium chicken broth1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained1 tablespoon lemon juice
Preparation
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.
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.
