Ingredients:
- 1 tablespoon olive oil
- 1 pound tasso, diced
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1½ cups Camellia Brand Cannellini Beans, soaked overnight and drained
- 1 large kabocha squash, peeled, seeded, and cut into 1-inch pieces
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 bunch fresh Swiss chard, stems removed, chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Crusty bread, to serve
Directions:
- In a large stockpot, heat oil over medium heat. Add tasso, and cook, stirring occasionally, until slightly crisp, 2 to 3 minutes. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add broth; bring to a boil. Stir in beans. Reduce heat; cover and simmer until beans are tender, about 1 hour.
- Stir squash into soup; cover and cook until squash is tender, 15 to 20 minutes.
- Stir tomatoes, Swiss chard, salt, and pepper into soup. Simmer, stirring occasionally, until heated through and chard is wilted, 10 to 15 minutes. Serve with crusty bread.
This recipe and photo are courtesy of our friends at Louisiana Cookin’ magazine.