Want a winter warm up? Grab a couple quarts of Hale Bone Broth and make this Tuscan Chicken Sausage Soup

You can choose your sausage of choice and mix up the greens.

Ingredients:

2 tablespoons avocado oil
1 large yellow onion, chopped
1 carrot chopped
2 celery stalks chopped
4 cloves garlic, minced
6 - 8 cups Hale Bone Broth
5 Italian Chicken Sausage Links (crumbled and cooked or precooked and sliced)
1 14.5 ounce can fire roasted tomatoes
1 15.5 ounce can cannellini beans, drained and rinsed
1 small turnip peeled and chopped (you can use a Yukon gold potato)
1 teaspoon Duxbury Saltworks sea salt -add more to taste
1/2 teaspoon pepper
1 tablespoon chopped thyme leaves
1 bay leaf
4 cups chopped Swiss Chard (or kale)
Grated Parmesan cheese, for garnish

Instructions:

Heat olive oil in a stock pot over medium heat. Add onion, carrots, celery and garlic and saute for about four to five minutes or until onions are translucent.

Add heated Hale Bone Broth, cooked sausage, tomatoes, turnip, beans, salt, pepper, thyme, and bay leaf to the pot. Reduce heat to low, cover, and simmer for 25 minutes. (Until the turnip or potato is fork tender).

Add Swiss Chard (or kale) and cook for five minutes until greens are wilted.

Ladle into soup bowls and garnish with Parmesan cheese or nutritional yeast . Serve and enjoy!