Turkey Sausage and Swiss Chard Minestrone 6 Steps
Heat a large Dutch oven or soup pot on medium-high heat. Add in the olive oil and begin searing the turkey sausage until browned, breaking into bite-sized pieces with a wooden spoon. Remove from the pot and set aside once browned.
Turn the heat down to medium low and add in the carrots, celery, onion, minced garlic, dried oregano and bay leaves. Cover and cook until the vegetables have softened and taken on some light browning, approximately 10-12 minutes.
While the vegetables are cooking, prepare the Swiss chard. Slice the stems of the swiss chard the same thickness as the carrots and celery and cut the leaves into 1/2-inch pieces, keep both separate.
Once the vegetables in the pot are ready, add in the diced tomatoes, chicken stock, white kidney beans, Swiss chard stems and Parmigiano-Reggiano rinds if using. Bring to a simmer cover with lid and cook for 10 minutes.
After 10 minutes add in the Swiss chard leaves, dry pasta, stir and continue to cook for another 10 minutes.
Adjust seasoning with a few splashes of fish sauce (or kosher salt) as well as black pepper. Allow soup to stand for 10 minutes with the lid on before serving warm topped with shaved Parmigiano-Reggiano and chili flakes.