2 (15-ounce) cans white beans with liquid
2 garlic cloves, peeled
1 onion, peeled and quartered
3 chopped cups Swiss chard
1 turkey andouille-sausage link, thinly sliced

In a large saucepan, combine the white beans and their liquid, garlic, onion and 2 cups water. Bring to a simmer and cook for 20 minutes.

Remove mixture from heat and puree with an immersion blender or transfer to jar of a standard blender. Return puree to heat and add the chopped chard and sausage. Bring back to a low simmer, until chard is wilted, for about 5 minutes. Divide into bowls and serve.

Makes 4 servings.

— Recipe from the Atlanta Journal-Constitution.