Contributed by Louisiana Cookin'
White Bean Soup with Tasso, Winter Squash, and Chard
- 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.