Using canned beans means that no soaking is required, so dinner can be on the table in no time. Accompany with a tossed salad.
2/3 pound bulk Sweet Italian Sausage, Porchetta-Style Sausage, or purchased sausage
2 medium onions, diced
3 garlic cloves, minced
2 celery ribs, diced
1 large carrot, diced
1 (6-inch-square) Parmesan rind (optional)
4 cups Chicken Stock or purchased low-sodium stock, divided
2 (15-ounce) cans white beans, drained and rinsed
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
1 bay leaf
1/2 pound Swiss chard, rinsed, stemmed, and thinly sliced
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper to taste
1. Place a heavy 4-quart saucepan over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Remove sausage from the pan with a slotted spoon, and set aside. Discard all but 2 tablespoons sausage fat from the pan.
2. Add onion, garlic, celery, and carrot to the pan. Cook for 3 minutes, stirring frequently, or until onion is translucent. Add sausage, Parmesan rind (if using), 31/2 cups stock, half of beans, parsley, thyme, and bay leaf to the pan. Bring to a boil over medium heat, and simmer, partially covered, for 20 minutes, or until vegetables soften.
3. While soup simmers, combine reserved beans and remaining stock in a food processor fitted with the steel blade or in a blender. Puree until smooth, and stir mixture into soup.
4. Add Swiss chard to soup, and simmer for 5 minutes. Remove and discard bay leaf and Parmesan rind (if using), and stir Parmesan into soup. Season to taste with salt and pepper, and serve immediately.
Note: The soup can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered, until hot, stirring occasionally.