I've become a huge fan of Swiss chard this summer. It's pretty mild in flavor, but a little more robust than spinach leaves. This soup was a perfect balance of flavors.
3 cans Great Northern beans, rinsed
6 cups chicken stock
1/2 lb Italian sausage links, cut into 1/2-inch dice
1 large onion, finely chopped
2 garlic cloves, minced
1 large red bell pepper, finely diced
1 tablespoon sweet paprika
1 small bunch Swiss chard, about 3/4 pound, washed and coarsely chopped
Freshly ground black pepper
Heat a large stock pot over medium-high heat. Add the sausage and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer. Stir in the kale, sauté 3-4 minutes. Add the canned beans and the sausage to the pot. Bring a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, and serve hot in soup bowls.